Tagliatelle & Basil Pesto Recipe

Bring water to a boil

Pour 4 liters of water into a large pot, bring to a rolling boil over high heat. Add 1 tablespoon coarse salt once boiling.

Cook tagliatelle

Add 12 oz tagliatelle to the boiling salted water and cook uncovered, stirring occasionally to prevent sticking. Follow package timing for al dente (usually 7–10 minutes for dry pasta; 2–3 minutes for fresh). Begin timing when water returns to a boil.

Reserve cooking water and drain

Before draining, ladle and reserve about 1/2 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside briefly while preparing to combine with pesto.

Toast pine nuts (if not already toasted)

In a small dry skillet over medium heat, toast 1 oz pine nuts, stirring frequently, until fragrant and lightly golden, 2–4 minutes. Remove from heat and cool slightly.

Blend pesto

In a food processor or blender, combine 2 cups packed fresh basil leaves, toasted pine nuts, 2 peeled garlic cloves, 1 cup grated Parmesan, 1 tablespoon fresh lemon juice, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper. Pulse to coarsely chop ingredients. With the processor running, stream in 1 cup extra-virgin olive oil until the mixture becomes a thick, slightly loose emulsion. Stop and scrape down the bowl as needed. Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if desired.

Adjust texture

If pesto is too thick, blend in 1–2 tablespoons of reserved pasta water or additional olive oil until it reaches a saucy consistency that will coat the tagliatelle.

Combine pasta and pesto

Return the drained hot tagliatelle to the empty (still warm) pot or to a large warm sauté pan over low heat. Add the prepared pesto and toss to coat. Add up to 1/2 cup reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta. If using, stir in 1 tablespoon butter for extra silkiness until melted and incorporated.

Adjust seasoning and serve

Taste and adjust seasoning with extra salt, pepper or lemon if needed. Plate the pasta, sprinkle with 1/4 cup extra grated Parmesan, garnish with whole fresh basil leaves, and serve immediately.