Tagliatelle al Pesto

Tagliatelle al Pesto is a classic Italian pasta dish from the Liguria region, featuring fresh tagliatelle ribbons coated in a vibrant, uncooked sauce. The traditional pesto alla Genovese is made by pounding fresh basil, pine nuts, garlic, Parmigiano-Reggiano cheese, Pecorino cheese, and extra-virgin olive oil into a fragrant paste. It's a celebration of simple, high-quality ingredients.

🍽️ Nutrition at a glance

This dish is a balanced source of carbohydrates from the pasta and healthy fats from the generous amount of olive oil and cheese in the pesto. It provides a good amount of energy and key nutrients like calcium and vitamin K from the basil and cheese, with a typical serving containing around 600-700 calories.

Nutrition breakdown

Calories	650 kcal
Protein	22 g
Carbs	68 g
Fat	32 g
Fiber	4 g
Sugar	3 g
Sodium	580 mg
Calcium	320 mg
Iron	3.5 mg
Vitamin K	110 mcg
Potassium	380 mg
Vitamin A	250 mcg
Magnesium	55 mg
Phosphorus	280 mg
Vitamin C	8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Pesto alla Genovese is one of the few classic Italian pasta sauces that is never cooked, preserving the fresh, aromatic qualities of its ingredients. The name 'pesto' comes from the verb 'pestare,' meaning 'to pound' or 'to crush,' referring to the traditional mortar and pestle method of preparation.