Dill Pesto Tagliatelle With Butter Beans

Dill Pesto Tagliatelle with Butter Beans

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

• 400g Dry Tagliatelle Pasta Nests
• 1/4 C EVOO
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Fresh Dill Stems, chopped
• 1 Yellow Onion, finely diced
• 1 C White Wine ( I used Pinot)
• 540ml can Butter Beans, drained & lightly rinsed
• 1/2 C Whipping Cream, room temp (Optional, see notes)
• 1/2 Lemon
• Himalayan Salt & Cracked Pepper

D I L L P E S T O

• 1/4 C Pine Nuts
• 1 clove Garlic, crushed
• 1 Lemon, juice only
• 1/4 C EVOO
• 1 Tbsp. Hemp Hearts
• 1/3 C Grana Padano, finely shredded
• 1/4 C Fresh Dill
• 14g Fresh Basil Leaves
• 3 Tbsp. Fresh Parsley
• 1/4 Tsp. Himalayan Salt
• Pinch Red Pepper Flakes & Cracked Pepper

G A R N I S H

• Fresh Dill, Fresh Basil, Grana Padano

N O T E S

• The cream is entirely optional you guys. When I added it, it diluted the intense flavour of the pesto but it was still delicious AF. If you want a more pesto forward flavour, omit the cream and substitute with the boiling pasta water.

DIRECTIONS

• P E S T O - Add the pine nuts to a dry skillet set to just below medium heat. Once heated, stir and watch for browning. Once they're nice and golden, remove them from the heat. Add everything to a small blender and blend until smooth. Add additional oil if needed to emulsify.​

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• Bring a large pot of cold, heavily salted water to a boil and leave covered.
• Begin heating the EVOO, garlic, pepper flakes, and dill stems in a large skillet set to about medium. Once heated, stir and let everything sizzle together without burning for up to a minute. Add the onions and a good pinch of both salt & pepper, stir, and continue to cook another 4 minutes. Pour in the wine and let it simmer away until reduced by at least half. Add the butter beans and a ladle of that boiling water. Continue to simmer.
• Add your pasta to the boiling water now. At the same time, add your pesto to the skillet along with either the cream or pasta water option, and season with salt. Stir, bring to a bubble, and reduce to medium low to simmer until pasta is cooked to just about al dente perfection.​

• Strain the pasta directly in to the skillet, bringing along some pasta water as well. Begin tossing the noodles in the skillet, releasing starches and coating all of the noodles in the pesto sauce. Once your noodles are perfectly cooked, remove from the heat and stir in the lemon juice. Remember, add additional pasta water as needed to help coat those noodles in the delicious pesto sauce. Taste the pasta and adjust your salt if needed prior to serving.
• Garnish the skillet with pepper flakes and herbs. Serve and garnish with additional fresh dill / basil and some finely shredded grana padano. ENJOY!
• S T O R A G E - Before packing up any leftovers, stir in some pasta water as the pasta will naturally dry up. Pack up in an airtight container for 3 - 4 days.

HAPPY VEG