Summer Tagliatelle Recipe

Alright, so this one — summer tagliatelle — it’s kinda one of those throw-it-together meals that looks like you tried way harder than you actually did. Basil pesto made from scratch, bits of tender potato and green beans tangled up in pasta ribbons, a squeeze of lemon cutting through the richness… Honestly, it’s lush. Plus, it’s quick. Like, weeknight-quick. Budget-friendly too, especially if you’ve got half a bunch of basil wilting in the back of the fridge.

Ingredients Needed

For the Pesto Filling:

• 1 bunch fresh basil (30g)
• ½ garlic clove
• 50g blanched almonds
• 4 tbsp extra virgin olive oil
• 25g Parmesan cheese
• Juice of ¼ lemon

For Assembling:

• 1 Maris Piper potato
• 125g green beans
• 300g dried tagliatelle
• 200g summer veg (peas, broad beans, or tenderstem broccoli)
• 1 tbsp olive oil (to finish)
• Extra Parmesan and basil, to serve

How To Make Summer Tagliatelle

1. Make the Pesto: Pick most of the basil into a pestle and mortar. Add a pinch of salt, bash it up. Garlic goes in next, then almonds. Takes a minute or two of grinding. Pour in the olive oil, grate in Parmesan, and squeeze in the lemon. Taste. Adjust. Honestly, it’s very forgiving.
2. Prep the Veg: Scrub your potato and slice it thin – like coin thin. Snip the stalks off the green beans. Chuck both into a pan of salted boiling water with the tagliatelle. No fancy timing, just go by your pasta instructions.
3. Cook It All: Three minutes before the pasta’s done, add in your summer veg. Broccoli? Peas? Toss it in. Whatever’s kicking around that still looks edible.
4. Toss and Finish: Drain everything (save a mug of pasta water first, don’t forget like I usually do). Dump it back in the pot. Add the pesto. Loosen with that starchy water. You’ll know when it’s right – it’ll coat everything nice and glossy. Drizzle with more oil. Done.
5. Serve Hot: Sprinkle with more Parmesan, rip up the rest of the basil, plate it up while warm. Goes great with a crunchy salad or honestly just a cold drink and peace.

Why I Love This Recipe

I made this once when I had no dinner plans, just some sad basil and a bag of green beans I forgot I bought. Wasn’t expecting much. But it ended up tasting like something off a restaurant menu — fresh, summery, kinda lemony, and filling without feeling like a food coma. My flatmate went quiet halfway through eating it. That’s the good kind of quiet.

Recipe Tips

• You can totally use pine nuts or cashews instead of almonds. Whatever’s in the cupboard.
• If your pesto tastes flat, add more lemon or a pinch more salt.
• Don’t skip the pasta water — it’s the glue.
• Potato might sound weird, but it makes everything creamier. Just trust.
• Fresh herbs dying in the fridge? Use ’em here.
• Store-bought pesto can work… but like. It’s never as good.
• Parmesan isn’t veggie — use hard vegetarian cheese if needed.

How To Store Summer Tagliatelle

• At Room Temperature: Eat within 1 hour — it dries out fast.
• In the Fridge: Cool it first. Store in an airtight container. Eat within 2 days.
• In the Freezer: Not ideal — the pesto goes dull. But it can freeze for 1 month max.
• Reheating: Add a splash of water, reheat in a pan on low. Or microwave 1–2 mins, covered.

Nutrition Facts (per serving)

• Calories: ~480 kcal
• Carbs: 52g
• Protein: 14g
• Fat: 22g
• Sugar: 3g
• Fibre: 6g
• Sodium: 210mg

Let’s Answer a Few Questions!

• Q: Can I make this gluten-free?
  A: Yep — just swap the tagliatelle for your fave GF pasta. Watch the cooking time though. They get mushy fast.
• Q: Can I skip the Parmesan?
  A: Sure. Use nutritional yeast or vegan cheese instead. Or nothing — the pesto still slaps.
• Q: Can I prep the pesto ahead?
  A: 100%. Make it up to 3 days ahead, store it in a jar, top with oil. Boom.