feed me comfort food
Recipe: Tagliatelle with Pesto alla Genovese, burrata, Parma ham and grilled green asparagus
A jar of ready-made pesto is always handy to have in your pantry. You can use the creamy green product in all sorts of ways. But if there is one thing pesto always works well with, it is pasta, as in this tagliatelle with Pesto alla Genovese.
door Lauretta Baarends
In Italian cuisine, you’ll find plenty of dishes that require minimal ingredients but deliver maximum flavour. For this pasta dish, we’re going all out and adding creamy burrata, Parma ham and crisp grilled green asparagus. For the ready-made pesto, we choose Grand’Italia’s Pesto alla Genovese. This pesto is made with ISCC PLUS-certified basil, which means the basil is of good quality: perfect for this recipe.
How to make tagliatelle with Pesto alla Genovese, burrata, Parma ham and grilled green asparagus
- Bring a large pan of water to the boil. Cook the tagliatelle according to the instructions on the package, for 7 minutes, so that it stays deliciously ‘al dente’.
- Meanwhile, wash the cherry tomatoes and green asparagus. Dry the green asparagus with a clean tea towel and cut off the bottom (approx. 1–2 cm). Brush them with olive oil.
- Heat a splash of olive oil in a grill pan and place the dry asparagus in it. Turn them regularly so that they become golden brown all over and develop grill marks. Add pepper and salt to taste. Cut the cherry tomatoes in half.
- Drain the cooked tagliatelle and mix it with the Pesto alla Genovese in a pan. Heat the pasta with the pesto for 2 minutes. Remove the pan from the heat and carefully stir the halved cherry tomatoes into the pasta.
- Divide the dish between plates or a serving dish and garnish with Parma ham and the grilled green asparagus. Tear the burrata open slightly. Finish the dish by placing the burrata in the centre on top.
Also read:
- How to make your sauce cling perfectly to your pasta every time
- 10 favourite pasta shapes of chefs from around the world
- Why pasta water is worth its weight in gold
Recipe and photography: Grand’Italia
