When I am craving pasta and am looking for a light meal I always reach for fresh herbs. Tagliarelle with Parsley Pesto is both comforting and so bright-tasting. The long, flat ribbon noodles coated in a mixture of fresh parsley, garlic, pistachios, and extra virgin olive oil is simplicity at its best.
Ingredients for Tagliarelle with Parsley Pesto:
*1 box, 8.82 ounces of Cipriani Tagliarelle
1 recipe for Parsley Pesto
crushed red pepper
Pecorino Romano cheese
kosher salt
black pepper
* Cipriani Tagliarelle is an amazing pasta. I have heard so many wonderful things about it that I had to try it. It cooks so quickly and is so light if I didn't know any better I would have been sure I was eating fresh pasta. It was just as delicious as I had hoped it would be. I purchased it through Amazon, here's how. Feel free to substitute fresh pasta for this one.
Time-Saving Tip: Prepare the pesto up to two days in advance and store it in the refrigerator.
Let's see what we need.
We're ready to cook.
Cook the pasta according to package directions. Once drained, return the pasta to the pot or a large bowl and toss with the pesto. Season with salt and pepper as needed and serve with cheese and the crushed red pepper.
It's ready! Tagliarelle with Parsley Pesto is pure deliciousness. It's light, airy, and full of flavor. This pasta plus a glass of chilled white wine makes for an incredible meal.
Enjoy!
Tagliarelle with Parsley Pesto:
*1 box, 8.82 ounces of Cipriani Tagliarelle
1 recipe for Parsley Pesto
crushed red pepper
Pecorino Romano cheese
kosher salt
black pepper
* Cipriani Tagliarelle is an amazing pasta. I have heard so many wonderful things about it that I had to try it. It cooks so quickly and is so light if I didn't know any better I would have been sure I was eating fresh pasta. It was just as delicious as I had hoped it would be. I purchased it through Amazon, here's how. Feel free to substitute fresh pasta for this one.
Cook the pasta according to package directions. Once drained, return the pasta to the pot or a large bowl and toss with the pesto. Season with salt and pepper as needed and serve with cheese and the crushed red pepper.
Time-Saving Tip: Prepare the pesto up to two days in advance and store it in the refrigerator.
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