Tagliatelle with Sicilian pesto

This recipe for Tagliatelle with Sicilian Pesto is by Ignazio Messina, chef at Les Amis des Messina restaurant. Discover the ingredients and step-by-step preparation instructions.

• Serves 4 to 6
• Preparation time: 10 minutes
• Cooking time: according to pasta

Ingredients for Ignazio Messina's Tagliatelle with Sicilian Pesto

A Sicilian-style pesto, made with almonds and sun-dried tomatoes rather than the pine nuts and basil alone of classic pesto. A touch of fresh lemon adds a welcome freshness.

• 500 g tagliatelle
• 1 bunch fresh basil
• 100 g almonds
• 150 g Parmesan or Pecorino cheese
• 2 cloves fresh garlic
• A few dried tomatoes
• A few drops of fresh lemon
• Extra-virgin olive oil
• Salt

Preparing Tagliatelle with Sicilian Pesto by Ignazio Messina

Here's how to make this simple, tasty recipe.

Making the pesto

1. Place the basil leaves, almonds, garlic, sun-dried tomatoes and grated cheese in a tall container.
2. Add a generous drizzle of olive oil and a few drops of lemon.
3. using an immersion blender, blend until smooth.
4. Season with salt and mix well.

Cooking the pasta

1. Plunge the tagliatelle into a large volume of boiling salted water.
2. Just before draining, remove a small ladleful of cooking water and reserve it - it's the chef's secret.

Finishing and serving

1. Once the pasta has drained, return it to the pan (with the heat turned off) or to a large platter.
2. Add the fresh pesto and reserved cooking water.
3. Stir vigorously: the starch in the water will bind the pesto to the pasta, creating a smooth, creamy texture.
4. If necessary, add a final drizzle of olive oil.
5. Serve immediately.