Mint Pesto Tagliatelle, I can't pronounce it, but we can make it!

Tagliatelle is a classic Italian pasta that hails from the Emilia-Romagna and Marche regions, which are renowned for their rich culinary traditions. The name "tagliatelle" comes from the Italian verb "tagliare," which means "to cut," reflecting the pasta's origins as a hand-cut, flat noodle.

Soap and water on the hands! NOW!

Ingredients:

For the Mint Pesto:

• 1 cup fresh mint leaves (about a small bunch)

• 1/2 cup fresh basil leaves

• 1/4 cup pine nuts

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic

• 1/2 cup extra-virgin olive oil (the good stuff, not the kind you use for frying)

• Juice of 1 lemon

• Salt and pepper to taste

For the Tagliatelle:

• 250g tagliatelle (try my pasta recipe!)

• Salt (for the pasta water, so your pasta doesn’t taste like cardboard)

Instructions:

Cook the Tagliatelle:

1. Bring a large pot of salted water with olive oil to a boil. Drop in the tagliatelle and cook until al dente (Just before its fully cooked) .

2. Once cooked, drain the pasta, but save a little of the pasta water—about 1/4 cup. This starchy water can help adjust the consistency of your pesto later.

Make the Mint Pesto:

1. In a food processor or blender, combine the mint leaves, basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.

2. With the processor running, slowly pour in the olive oil until the mixture turns into a smooth paste. If the pesto is too thick, add a bit of the reserved pasta water or extra olive oil to reach your desired consistency.

3. Add the lemon juice, and season with salt and pepper to taste. Give it one final blend to mix everything together.

Combine and Serve:

1. Toss the drained tagliatelle with the mint pesto until evenly coated. If you like a saucier pasta, add a bit of the reserved pasta water to loosen up the pesto.

2. Optional: Halve a few cherry tomatoes and toss them in with the pasta for added color and sweetness.

Plate and Garnish:

Serve the tagliatelle in bowls or on plates. You can garnish with a little extra Parmesan, a few whole mint leaves, or even a drizzle of olive oil if you’re feeling fancy.

Voilà! Your Mint Pesto Tagliatelle is ready to dazzle your taste buds with its fresh, vibrant flavors. Do what you want to with it! Add a protein like the shrimp used in my video or halve a few cherry tomatoes and toss them in with the pasta for added color and sweetness! It’s like a summer garden party on a plate, perfect for a quick weeknight dinner or a light, elegant meal. Enjoy every twirl!