We use cookies to understand how you use our site and to improve your experience. This includes personalizing content and advertising. By continuing to use our site, you accept our use of Cookies, Privacy Policy Term of use.
Video Player is loading.
Current Time 0:00
Duration -:-
Loaded: 0%
Stream Type LIVE
Remaining Time 0:00
 
1x
6 views • January 27, 2020

Chives and walnut pesto with tagliatelle | Little Kitchen

Little Kitchen
Little Kitchen
When there is cold outside and nothing to do what better way to spend the day than with peeling a looot of walnuts! . And of course walnuts aren't just really healthy but they are also delicious! And there are countless ways to use them in so many recipes! . This time we prepared them as a base of a herb pesto. . Start with putting a nice splash of quality olive oil into a blender. Roughly cut chives, basil and parsley. Add salt, pecorino romano and walnuts. Then add a splash cold water and start blending. If needed add more water during the process. . Cook tagliatelle in salted water to al dente. Drain the water but don't throw it all away! You'll still need it! . When the pasta is cooked add pesto to it. If the pasta is too dry add some of the remaining water from cooking! This step is important since the cooking water contains starch thus helping the pesto to stick to the pasta! Also it adds a little bit of flavor too! . For more content follow us on Instagram! https://www.instagram.com/mala_kuhna/
Show All
Comment 0