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Creamy pesto pasta

Mixed green salad


Total: 10 min


5 min


5 min


2 servings
  • 120 g Tagliatelle
  • 100 mL Liquid cream half fat
  • 30 g Pesto
  • 30 g Parmesan cheese shavings
  • 20 g Pine nuts
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 80 g mesclun


  • Bring salted water to boil in a large saucepan. When the water boils, plunge in the pasta and cook for 3 minutes: it should remain al dente. Drain.
  • In the meantime, heat the cream over medium heat.
  • Add the pesto to the warm cream, season with salt and pepper, stir well and remove the pan from heat.
  • Add the pasta to the creamy pesto and sprinkle with parmesan and roasted pine nuts.
  • Wash and dry the mixed greens. Season with olive oil, salt, and pepper.
  • Serve the creamy pesto pasta hot along with the aragula salad.

Recipe tips

  • Legumes and cereals: the winning duo providing complementary vegetable proteins.