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How to Make Sunflower-Basil Pesto Tagliatelle for Two - A Step-by-Step Guide

For a quick and easy date night dinner, look no further than this Sunflower-Basil Pesto Tagliatelle recipe for two. This delicious dish brings together the vibrant flavors of sunflower seeds, basil, and garlic to create a creamy and aromatic pesto sauce that pairs perfectly with tender tagliatelle pasta.

One of the best things about this recipe is that it can be whipped up in just 20 minutes, making it ideal for those busy weeknights when you want to impress your special someone with ...

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Ingredients

  • 1 cup packed fresh basil
  • ½ cup fresh parsley
  • ½ cup extra-virgin olive oil
  • ¼ cup raw sunflower seeds
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 large lemon, juiced
  • 2 cloves garlic, crushed
  • ⅓ teaspoon sea salt
  • 8 ounces tagliatelle pasta
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon red pepper flakes
  • ½ medium yellow onion, diced
  • sea salt and cracked black pepper to taste
  • ¼ cup freshly grated Pecorino-Romano cheese, or to taste
  • 1 tablespoon lemon juice

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 servings

  • Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
  • While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
  • Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
  • Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

    • Nutrition

    1207 cal.

    • Total Fat: 81g
    • Saturated Fat: 14g
    • Cholesterol: 23mg
    • Sodium: 582mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 10g
    • Total Sugars: 6g
    • Protein: 29g
    • Vitamin C: 76mg
    • Calcium: 389mg
    • Iron: 10mg
    • Potassium: 675mg

    Categories

    Pasta recipes
    Vegetarian recipes
    Italian recipes
    Quick and easy recipes
    Main recipes