SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO

Sunflower-Basil Pesto Tagliatelle for Two image

Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired.

Provided by Jonathan Charbz

Time 40m

Yield 2

Number Of Ingredients 16

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

Steps:

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 Facts : Calories 1206.6 calories, Carbohydrate 99.7 g, Cholesterol 23.2 mg, Fat 81.3 g, Fiber 9.8 g, Protein 28.5 g, SaturatedFat 14.1 g, Sodium 582.2 mg, Sugar 6.1 g