How to cook nest pasta with sauce
Thick “thick” sauces, meat and tomato, with cheese and vegetables, are suitable for wide pasta tagliatelle. The classic Italian pesto sauce will also go well with these pasta. For pesto pasta you will need:
– 350 g dry pasta; – 80 g of parsley; – 100 g of toasted hazelnuts; – 50 g of grated parmesan cheese; – zest and juice of 1 lemon; – 100 ml of olive oil.
Boil the pasta in salted, boiling water, following the instructions on the package. Place the parsley, nuts, parmesan, and lemon zest in a food processor and pulse to a paste. Pour in lemon juice and add olive oil drop by drop. Season with salt and pepper if desired. Drain the finished pasta, add the pesto sauce and stir well. Serve warm. This dish cannot be reheated.
How to cook vegetable soup with green peas and tagliatelli pasta
More often other types of pasta are put in the soup, but there are several recipes using “nests”. For example, vegetable soup with green peas. Take:
– 1 ½ cups of green peas; – 3 cloves of garlic; – 1 stalk of celery with leaves; – 1 sprig of rosemary; – 500 g tagliatelli; – 2 teaspoons of fine sea salt; – 3 tablespoons of olive oil; – 100 g of brisket; – 2 tablespoons of tomato paste.
In a large saucepan, place the peas, 1 unpeeled garlic, celery stalk, rosemary and 7 cups of filtered water. Bring to a boil over medium heat. Cook until the peas are tender. Remove the pan from heat, add salt, stir, remove and discard the garlic clove, celery and rosemary. Heat olive oil in a skillet over medium heat. Cut the brisket into small cubes, peel and chop the remaining garlic. Fry the brisket until golden brown, add chopped garlic, reduce heat to low and cook until the garlic softens, about 1 minute. Add tomato paste, stir and pour in 1 cup broth from a saucepan. Simmer for 2-3 minutes, then pour the mixture into the soup. Add the pasta, cook for about 10 minutes, until the tagliatelli softens. Serve sprinkled with parsley.