Philly Basil Tagliatelle
Cooking pasta is as easy as boiling water and the video shows you how to make Creamy Pesto Pasta. Fettuccine tossed in a creamy, cheesy Alfredo sauce with lots of homemade basil pesto mixed in. The lower calorie recipe makes Philly Basil Tagliatelle, this recipe goes perfectly on its own but is also a great dish to serve with barbequed chicken or grilled white fish.
Philly Basil Tagliatelle
Ingredients
Ingredients
- 400 grams tagliatelli or spaghetti
- 120 grams Philadelphia Light with Basil, softened
- 200 ml semi-skimmed milk
- 150 grams cherry tomatoes, halved
- 20 grams pine nuts, lightly toasted
- fresh basil leaves, to serve
- ground black pepper, to serve
Method
Method
- Place the tomatoes under a hot grill or in a hot oven for about 15 minutes to roast.
- Cook until just softened.
- Plunge the pasta into a large pan of boiling water and cook for 5 – 8 minutes.
- Melt the Philly and a little of the milk together in a small saucepan over a low heat.
- Gradually add the remaining milk, stirring occasionally until smooth.
- Drain the pasta, gently stir through the Philly sauce and top with the warm tomatoes and pine nuts.
- Scatter with fresh basil leaves and season with black pepper to serve.
90 Second Pesto!
90 Second Pesto!
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 334, Fat: 9g, Carbohydrate: 52g, Sugar: 6g