Makes: 2 servings

More than 45 minutes


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For the tagliatelle dough:

For the pesto:

  • 2 bunches of Basil
  • 1 clove garlic
  • 15g (0.5 oz) of pine nuts
  • 15g (0.5 oz) of Parmesan cheese
  • 5 cl of olive oil
  • Salt, pepper

For the parmesan foam:

  • 10cl of liquid cream
  • 1 egg white
  • 50g (1.7 oz) of grated parmesan


1. Tagliatelle with lentils flour

In a bowl, pour the flours, make a hole and add eggs and olive oil. Begin to mix with a fork. When it becomes more dense, work the dough for 10 min in hand and let stand in refrigerator for 1 hour. Make the tagliatelle with a rolling mill.

2. Genovese pesto

Peel the garlic, chop coarsely. Wash and thoroughly dry the basil leaves in a paper towel. Put the 20 leaves in boiling water and then cool them in ice water. In a mortar, put the basil leaves with a bit of salt, start to crush. Add the garlic and pine nuts, continue to crush a few minutes. Finally add the parmesan, pecorino and olive oil at discretion.

3. The parmesan foam: in a saucepan, heat the cream. Add the parmesan, melt, salt, pepper. Off the heat, add egg white. Using a mixer, incorporate air into the mixture.

4. Cook 1 min the tagliatelle in boiling water. Drain. Keep a bit of cooking water.

In a skillet, put the pesto and tagliatelle, heat by adding 5 tablespoons of pasta cooking water. Put on the plate, add the parmesan foam.

Recipe by Sabarot

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