Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
1207 Calories
Recipe Instructions
Step 1
Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
Step 2
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
Step 3
While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
Step 4
Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
Step 5
Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.
Ingredients
1 tablespoon lemon juice
3 cloves garlic, minced
2 cloves garlic, crushed
½ cup fresh parsley
¼ cup raw sunflower seeds
1 tablespoon extra-virgin olive oil
½ cup extra-virgin olive oil
sea salt and cracked black pepper to taste
1 large lemon, juiced
½ medium yellow onion, diced
¾ teaspoon red pepper flakes
¼ cup freshly grated Pecorino-Romano cheese, or to taste
