Amazing recipe for fresh tagliatelle (my favorite pasta to make as it is fun and very, very easy) with an almond pesto! Almond pesto is great: almonds...
Are you a pesto lover? Always looking for new ways to re-create a classic Italian pasta sauce? Do you nurture a deep love of classic Basil Pesto and want to shake things up?
Mamablip's got the Basil Pesto recipe for you - we simply substitute one of the key ingredients and while the flavor doesn't get modified too much, the overall structure of this classic Italian pasta sauce does change just a bit.
A helpful Pesto sauce to have on hand when you might need to change a nut for the more classic pine nuts, your Almond Pesto sauce is easy to zip together for a simple weekday dinner when time is short but appetites are in full swing.
Almond Pesto Pasta is a great way to continue making a family favorite, and the Almond Pesto sauce is a great topping for other dishes as well, so when you make the Almond Pesto sauce, you might consider making a second batch for other cooking uses as well.
While our favorite methods to use are for classic pasta dressing, the Italian Almond Basil pasta sauce does work beautifully when diluted and used in a salad dressing, for example. With so many different ways to use this Almond basil pesto sauce, you'll need to keep the Mamablip chefs apprised on the uses you find for this almond pesto sauce so we can check out your techniques as well!
For more amazing Tuscan pasta sauce recipes, be sure to check out the Mamablip recipe index and get lots of sauce inspiration for quick weekday dinners for your loved ones to enjoy.
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for 4 servings
In medium bowl, blend semola flour with eggs, and knead to reach smooth, soft consistency that holds its shape when formed into ball.
Continue kneading dough with your palm on floured working space. Keep kneading until dough is soft, elastic, and compact.
Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.
Remove plastic wrap, and continue kneading dough while shaping into rectangle approximately the width of the pasta machine to be used.
Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to pasta machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each time it passes through machine.
Dust working space well with semola. Once you have reached desired thickness, cut pasta dough into working sizes. Place tagliatelle cutter onto pasta machine, and pass each piece through to create tagliatelle shapes.
Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.
Gently wash and dry basil, removing the largest stems and stalks. In mini or standard blender, begin mincing almonds. Add Parmesan
cheese and part of the extra-virgin olive oil. Blend well.
Add diced garlic and cleaned basil leaves to almonds and blend thoroughly. Add remaining olive oil in steady stream, until you reach desired consistency.
Pesto should have creamy consistency and should be well-blended. Place sauce into small bowl, cover with plastic wrap and allow to rest 15-20 minutes before use.
Bring large pot of salted water to boil, add fresh taglietelle and allow to cook for at least 2-3 minutes.
As pasta is cooking, dilute pesto if needed with cold water in small bowl. Drain pasta, add to bowl with pesto and blend well.
Place tagliatelle onto individual serving plates, and dust with freshly grated Parmesan cheese.
David Friday 19th of March 2021
Amazing recipe for fresh tagliatelle (my favorite pasta to make as it is fun and very, very easy) with an almond pesto! Almond pesto is great: almonds are a lot easier to find than pine-nuts, and they are also a lot cheaper...perfect!