Skip to main content


Use a jar of sun-dried tomatoes marinated in oil that you can pick up at the supermarket – always useful to keep a jar in your store-cupboard.

Subscribe to my free newsletter to see the full recipe.

I won’t bombard you – and I will never share your address or use it for any other contact.

Toast the pine nuts by placing in a small frying pan on a medium heat until they start to turn golden. Keep an eye on them to make sure they don’t burn (this can happen quickly if you turn your back for a moment, so best not to).

Transfer the toasted nuts to the bowl of a food processor and add the garlic, sundried tomatoes, basil and lemon juice. Switch on to blend, and after about 10–15 seconds add the olive oil by pouring it slowly through the funnel in the lid.

Once everything is combined to a form a paste, use a spatula to scoop the pesto into a large saucepan. Set it aside until the pasta water is boiling and you’re ready to warm the pesto (a low heat will warm it through).

Bring a large pot of water to the boil before adding the salt, then drop in the tagliatelle. Cook for 2–3 minutes then drain the pasta, making sure you save a small jugful of pasta cooking water.

Transfer the tagliatelle to the warmed pesto, add a generous splash of the pasta cooking water and toss together. Scatter the Parmesan over the pasta and mix it until everything looks nicely coated. Serve into warm plates with extra Parmesan or a drizzle of olive oil, if you like.

Vegan option: Replace the egg pasta with trofie and the Parmesan with pangrattato.