Tagliatelle with Red Provencal Pistou
- 1 clove garlic
- 2 1/2 cups fresh basil
- 20 sundried tomatoes (a full half cup)
- 1/4 cup grated Parmigiano Reggiano
- 6 tablespoons of olive oil
- Salt and pepper
- 1 pound fresh tagliatelle
- This recipe is vegetarian
- Produce
- Basil, fresh (2 1/2 cups)
- Garlic (1 clove)
- Tomatoes, sundried (20)
- Cooking & Baking
- Olive oil (6 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Tagliatelle, fresh (1 pound)
- Dairy
- Parmigiano reggiano, grated (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 6, 2012 (5 months ago).
53 people saved this recipe.
