The best Pesto and Walnut Tagliatelle

Pesto lovers, brace yourselves because I am revealing my best pesto pasta recipe and you know it’s good!!! You are free to use any pasta you like/ have but tagliatelle besides being that pasta that no one knows how to spell, is one my favourites to use with pesto, it just works so well with it. This recipe makes a beautifully rich, delicious and utterly satisfying pesto tagliatelle, it’ll become your favourite in no time!

Pesto is oily so you are free to use the “lighter” versions that are available, if you do not have access to lighter versions, I recommendyou dont use more than a tsp of oil to fry your onions and garlic at the beginning of the recipe to avoid an overly greasy dish at the end. The secret to this recipe is using the water from your boiled pasta somehow it’s just magical and makes this dish perfect!! You have to try it out.


Prep Time: 5 minutesCooking Time: 20 minutesTotal Time: 25 minutes

undefined Course: Dinner
undefined Cuisine: Italian
undefinedKey words: Pesto, tagliatelle, walnuts, cheese, pasta recipe, vegetarian
undefined Serves: 4
undefined Author: Sheneece

  • 320g Tagliatelle
  • 240g Pesto
  • 60g Cheddar Cheese (Mature is best)
  • 100-130mls Water from boiled pasta
  • 1 onion
  • 4 garlic Cloves
  • 1 Tsp Chilli Flakes
  • 1 Tsp Ground Pepper
  • Salt to taste
  • Little olive oil
  1. Boil some water in a pot and add some salt. When the water is boiling add the tagliatelle. Boil it for 8 to 10 minutes depending on how al dente you like it.
  2. While the Tagliatelle boils cut up the onion, garlic and walnuts.
  3. Once the Tagliatelle is cooked to your liking drain it from the water but keep that pasta water for later.
  4. In that same pot add a little oil to fry the onion and garlic. Fry them until soft and tender then add the walnuts and pesto. Stir this all together over a medium heat.
  5. Add in the chilli flakes and ground black pepper (freshly ground black pepper is where the money is), stir all of that together to for about a minute to bring all the flavours together
  6. Add the tagliatelle and cheddar cheese to the pot and combine with everything.
  7. Add 100mls of the Pasta water to the pot and stir everything until well combined, cook this for 5 minutes on a medium-low heat to marry it all together.
  8. If it’s too dry for your liking add a little more of the water at a time stirring between each addition, the pesto you use determines the need for less or more water.
  9. You can serve it up when it looks saucy and delcious.


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