Lemon Tagliatelle Recipe
pistachio pesto, stracciatella & pangrattato (vg)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Pistachio Pesto
Pangrattato (Breadcrumb Topping)
Stracciatella
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Pistachio Pesto Preparation
- 2
Make the Pistachio Pesto
In a food processor, combine the pistachios, fresh basil, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adding a little reserved pasta water if needed to reach desired consistency.
Pangrattato Preparation
- 3
Combine and Serve
- 4
Combine Ingredients
In the pasta pot, combine the cooked tagliatelle with the pistachio pesto, adding reserved pasta water as necessary to achieve a creamy consistency. Mix well to coat the pasta.
- 5
Plate the Dish
Serve the lemon tagliatelle topped with generous spoonfuls of stracciatella cheese and a sprinkle of the prepared pangrattato. Garnish with extra black pepper and fresh herbs, if desired.
