Recipe

Tasty Tagliatelle

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Tasty Tagliatelle

Tagliatelle in a cheesy sauce with courgette ribbons, topped with crispy bacon, pine nuts and basil.




Ingredients to serve 2

  • 15g x pine nuts
  • 150g x tagliatelle pasta
  • 150g x bacon bits
  • 1 clove x garlic – peel, grate finely & chop
  • 1½ tbsp x dried oregano
  • 100g x Fairview feta
  • 1 tsp x chicken stock fonds
  • 2 x courgettes – slice into ribbons with potato peeler
  • 5g x basil leaves – tear leaves
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 30g x pine nuts
  • 300g x tagliatelle pasta
  • 300g x bacon bits
  • 2 cloves x garlic – peel, grate finely & chop
  • 3 tbsp x dried oregano
  • 200g x Fairview feta
  • 2 tsp x chicken stock fonds
  • 4 x courgettes – slice into ribbons with potato peeler
  • 10g x basil leaves – tear leaves
  • 1 x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Pine nuts: Place a pan on high heat and dry toast the pine nuts for 2 – 3 minutes until golden. Toss often to make sure they don’t burn.

Step 3

Tagliatelle pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the tagliatelle and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving some of the pasta water for the sauce (¼ cup for 4; ⅛ cup for 2). Drizzle with a little olive oil to keep the pasta from sticking together.

Step 4

Bacon bits: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and fry for 7-9 minutes until brown and crispy. Remove from the pan onto paper towels.

Step 5

Sauce: Using the same pan on medium-high heat with a drizzle of olive oil, add the garlic and dried oregano and sauté for 1 minute. Crumble in the feta, and mix together for 1 minute before adding the chicken stock with the reserved pasta water. Mix well and let it simmer (gently boil) on medium-low heat for 2 minutes until the sauce is thick and creamy. Season with pepper (no salt). Add the courgette ribbons and cook for 1 minute, until soft.

Step 6

Tagliatelle: Add the tagliatelle to the sauce with a splash of water to loosen (if necessary) and mix through.

Step 7

Serve the pasta topped with the bacon, toasted pine nuts and basil and add the lemon wedges on the side. Add a squeeze of lemon juice to taste.



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