Roasted Garlic and Spinach Pesto with Tagliatelle
Generated with the assistance of Pantry Bliss AI
Last updated on
4
18 minutes
Prep time
8 minutes
Cook time
10 minutes
The inspiration for the Roasted Garlic and Spinach Pesto with Tagliatelle dates back to a cozy autumn afternoon spent in a quaint Italian bistro nestled in the hills of Tuscany. The aroma of garlic wafting from the kitchen, mingled with fresh herbs and the unmistakable scent of simmering olive oil, created an ambiance ripe for culinary creativity. As I savored a classic basil pesto there, I was struck by the idea of substituting the traditional ingredients with roasted garlic and vibrant spinach. The soft sweetness of roasted garlic, paired with the earthy green notes of fresh spinach, offered a fresh take on a beloved classic, making it both familiar and novel. Inspired by this experience, I envisioned a dish that would not only be comforting but also celebrate the rich flavors derived from simple ingredients.
In crafting this dish, the flavor profile is the star of the show. The roasted garlic brings an irresistible sweetness that plays beautifully against the slightly bitter yet fresh notes of spinach. Pine nuts add an opulent creaminess that elevates the pesto, while the addition of Parmigiano-Reggiano offers depth and a slightly nutty undertone. A splash of lemon juice brings brightness, cutting through the richness and balancing the flavors beautifully. This unique fusion results in a pesto that is aromatic and complex, perfectly suited for enveloping the generous ribbons of tagliatelle pasta.
The cooking techniques employed in this recipe play a crucial role in its success. First, making the tagliatelle from scratch not only allows for a personal touch but also ensures the pasta has the perfect texture to hold onto the luscious pesto. Kneading the dough achieves the necessary elasticity, while rolling it thin provides the ideal surface area for the sauce to cling to. Roasting the garlic until soft and caramelized enhances its flavor, transforming it from raw sharpness to a rich, buttery sweetness. Combining the ingredients in a food processor then allows for just the right texture—smooth yet with enough presence to make the dish visually appealing and interesting to eat.
When it comes to presentation, this dish shines like a jewel in a crown. The vibrant green pesto clings gracefully to the tender tagliatelle, creating a beautiful contrast against the pasta’s golden hue. To elevate the dish's aesthetics further, a sprinkle of extra Parmigiano-Reggiano and a drizzle of high-quality extra virgin olive oil finish the plate with a touch of elegance. The final flourish could be a personal touch, such as a sprig of fresh basil or a few toasted pine nuts scattered on top, adding both beauty and texture.
For serving suggestions, consider pairing this Roasted Garlic and Spinach Pesto with a simple arugula salad dressed lightly with lemon vinaigrette. This will complement the flavors beautifully while bringing a refreshing note to the meal. A crisp, white wine, such as a Sauvignon Blanc, can enhance the freshness of the dish, making each mouthful a harmonious experience. This delightful combination not only offers a feast for the palate but also embodies the spirit of Italian dining—simple, fresh, and utterly delightful.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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300 grams 00 flour (for pasta making)
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3 large Eggs (at room temperature)
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5 grams Salt
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150 grams Fresh spinach (washed)
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1 bulb Roasted garlic (roasted until soft)
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50 grams Pine nuts (lightly toasted)
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50 grams Parmigiano-Reggiano (finely grated)
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100 milliliters Extra virgin olive oil (for blending)
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15 milliliters Lemon juice (freshly squeezed)
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to taste grams Salt
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to taste grams Black pepper
Instructions
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1.
Make the Tagliatelle dough:
On a clean work surface, form a mound with the 00 flour and create a well in the center. Crack the eggs into the well, add the salt, and slowly incorporate the flour into the eggs using a fork. Continue until a shaggy dough forms.
Ensure that the dough is not too sticky; add a little more flour if necessary to obtain a smooth consistency.
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2.
Knead the Pasta Dough:
Knead the dough for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 10 minutes.
Keep the dough covered to prevent it from drying out.
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3.
Prepare the Pesto:
In a food processor, combine the washed spinach, roasted garlic, toasted pine nuts, Parmigiano-Reggiano, lemon juice, salt, and black pepper. Pulse until coarsely blended, then drizzle in the olive oil while the machine is running until you achieve a smooth consistency.
Avoid over-processing; maintain some texture in the pesto for more flavor contrast.
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4.
Roll and Cut the Tagliatelle:
After resting, roll out the dough using a pasta machine or a rolling pin to about 2 millimeters thick. Cut into tagliatelle strips of about 1 centimeter width. Dust with flour to prevent sticking.
Ensure the pasta is thin enough to cook evenly but thick enough to hold the sauce well.
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5.
Cook the Tagliatelle:
In a large pot, bring salted water to a boil. Add the tagliatelle and cook for 2-3 minutes, until al dente. Reserve a cup of pasta cooking water, then drain the pasta.
Check for doneness, as fresh pasta cooks quickly—overcooking will result in mushy pasta.
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6.
Combine Pasta and Pesto:
In a large skillet, combine the drained tagliatelle and pesto over low heat. If necessary, add a splash of reserved pasta water to loosen the sauce and create a silky texture.
Toss gently to avoid breaking the pasta; ensure all strands are evenly coated in pesto.
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7.
Plate and Serve:
Plate the tagliatelle elegantly, garnish with additional shaved Parmigiano-Reggiano, and a drizzle of extra virgin olive oil. Serve immediately while hot.
Serve promptly to enjoy the freshness of the dish.
Tips and Variations
- Substitution for Pine Nuts: If you're allergic to pine nuts or looking for a more economical option, try using sunflower seeds or walnuts. These alternatives maintain texture and add their own unique flavors to the pesto.
- Add Herbs: For an extra layer of flavor, include fresh basil or arugula in the pesto. Both herbs complement the spinach and add aromatic notes.
- Make Ahead: Prepare the pesto ahead of time and store it in the fridge for up to 5 days. You can also freeze it in ice cube trays for easy portion control.
- Vegan Variation: To make this dish vegan, substitute the eggs in the tagliatelle with a flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water) and replace the Parmigiano-Reggiano with a nutritional yeast blend for a cheesy flavor.
- Roast Vegetables: Consider adding roasted cherry tomatoes or asparagus as a side dish for extra nutrients and texture. They pair beautifully with the pesto's creaminess.
- Cheese Variations: Experiment with different hard cheeses like Pecorino Romano or Grana Padano for varied flavors in the pesto.
- Zest It Up: Add lemon zest along with the lemon juice for a brighter, more robust citrus flavor that makes the pesto pop.
- Pasta Shapes: While tagliatelle is perfect, you can also use other pasta shapes like fettuccine, pappardelle, or even gluten-free options like chickpea pasta, depending on dietary needs.
- Creamy Texture: For a creamier pesto, blend in a dollop of Greek yogurt or cashew cream just before serving. This adds richness and a smooth mouthfeel.
- Extra Nutrients: Toss in a handful of cooked and pureed white beans (like cannellini or navy beans) into the pesto for added protein and fiber.
Equipment Required
Suggested Pairings
Sides
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The crispy, buttery texture of garlic bread complements the creamy richness of the pesto, while its garlic flavor echoes the roasted garlic in the dish.
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A fresh salad with a light vinaigrette will balance the richness of the pesto, adding a crisp texture and freshness to the meal.
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The sweetness of roasted cherry tomatoes provides a nice contrast to the savory pesto and enhances the overall flavor profile.
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Grilled asparagus adds a smoky flavor and crunchy texture, which pairs well with the creamy pasta.
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These add a crunchy texture and rich cheese flavor that complements the Parmigiano-Reggiano in the pesto.
Drinks
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A refreshing non-alcoholic option that complements the meal's flavors without overpowering them.
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A crisp, unoaked Chardonnay pairs well with the garlicky pesto, enhancing the dish's flavor without overwhelming it.
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This sweet and tangy drink adds a bright flavor that pairs nicely with the pesto's richness.
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This medium-bodied red wine complements the richness of the pasta while adding a hint of berry and spice notes.
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A refreshing herbal iced tea provides a balanced and cooling drink option that enhances the overall dining experience without competing with the meal.
Other Food Dishes
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This classic Italian dessert offers a delightful contrast with its creamy coffee flavors, rounding out the meal beautifully.
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A refreshing lemon sorbet can cleanse the palate after the rich pasta dish, providing a light end to the meal.
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The fresh mozzarella and basil enhance the meal with lightness and freshness, matching the Italian theme.
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The creamy, rich chocolate mousse provides a decadent end to the meal while balancing the flavors.
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The sweetness and acidity of seasonal fruits in a tart can enhance the meal's freshness and provide a delightful texture.