Recipe

Pine Nut Tagliatelle

Every Week We Deliver Everything You Need To Cook Amazing Meals

Pine Nut Tagliatelle

Creamy tagliatelle pasta with feta and courgettes, topped with toasted pine nuts and fresh basil.




Ingredients to serve 2

  • 15g x pine nuts
  • 150g x tagliatelle pasta
  • 1 clove x garlic – peel, grate finely & chop
  • 1½ tbsp x dried oregano
  • 100g x Fairview feta
  • 1 tsp x vegetable stock
  • 3 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)

Ingredients to serve 4

  • 30g x pine nuts
  • 300g x tagliatelle pasta
  • 2 cloves x garlic – peel, grate finely & chop
  • 3 tbsp x dried oregano
  • 200g x Fairview feta
  • 2 tsp x vegetable stock
  • 6 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)

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

Sauce: Place a 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 vegetable 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 5

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

Step 6

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