Tagliatelle with Pistacchio Pesto

Tagliatelle with Pistacchio Pesto




  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tagliatelle pasta and cook according to the package directions.
  2. In the meantime heat 1 tablespoons evoo in a large skillet over low-medium heat then add the eggplant and a sprinkle of salt and cook for about 15 minutes until golden.
  3. When the pasta is ready, drain it and add it to a heated pan with the Pistachio pesto, 1 tablespoon evoo and 1 cup of pasta cooking water.
  4. Stir until the pesto becomes creamy enough then serve sprinkling some crushed pistachios on top!

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  • Arianna Scutiero
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