Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate
  • 175g tagliatelle
  • 200g bacontiny strips
Fresh Pesto
  • 1clove garlic
  • 12.5g pine kernels
  • 50g basil leaves
  • 6.25cl olive oilextra virgin
  • 27.5g Parmesan cheesefreshly grated
Fresh Pesto (you can make this in advance)
  1. We’ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.