Red Pesto Tagliatelle Recipe

Cooking Directions

• STEP 1.Cook the tagliatelle pasta according to the package instructions until al dente.
• STEP 2.While the pasta is cooking, prepare the red pesto sauce. In a food processor, combine sun-dried tomatoes, garlic, basil, Parmesan cheese, and olive oil. Blend until smooth.
• STEP 3.Once the pasta is cooked, drain it and return it to the pot. Add the red pesto sauce and toss until the pasta is evenly coated.
• STEP 4.Serve the Red Pesto Tagliatelle with a sprinkle of Parmesan cheese and fresh basil leaves. Enjoy!

Cooking Tips

• If you prefer a thinner sauce, you can add a little bit of pasta cooking water to the red pesto sauce.
• Feel free to add some cooked chicken or shrimp to make it a heartier meal.
• You can make the red pesto sauce ahead of time and store it in the refrigerator for up to a week.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the pasta in a pan with a splash of olive oil or microwave it until warmed through.
• Serve the Red Pesto Tagliatelle as a main dish or as a side dish with grilled chicken or fish.