I needed something hearty enough to stand up to the salmon with blue cheese I was making and felt like this recipe would do the trick. I used whole wheat pasta to make it a bit nuttier. The sun dried tomatoes matched the salmon and blue cheese well.
- 1 clove garlic
- 2 1/2 cups fresh basil
- 20 sundried tomatoes (a full half cup)
- 1/4 cup grated Parmigiano Reggiano
- 6 tablespoons of olive oil
- Salt and pepper
- 1 pound pasta
Bring a large pot of water to boil. While the water is heating, make the pistou. Add the garlic to the food processor, and blitz it to smithereens. Add the basil, sundried tomato, Parmigiano Reggiano, olive oil, and salt and pepper to taste. Blitz in the food processor until you have the consistency of a pesto, scraping down the sides of the bowl once to make sure everything is evenly incorporated.
Salt the boiling water, and cook the tagliatelle for just about 4 minutes, until just cooked. Drain, reserving 1 cup of pasta water. Toss the tagliatelle with the pistou, adding pasta water as needed to thin out the sauce. Serve immediately.