This scrumptious pasta recipe combines creamy ricotta, hearty sun-dried tomatoes, ribbons of tagliatelle, fresh oregano, and lemon zest to make a velvety, flavour-packed meal that you’ll crave again and again!
Sun-dried Tomato Tagliatelle
Sun-dried Tomato Tagliatelle
with fresh basil & lemon
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Almonds
- Fresh Basil
- Lemon
- Ricotta Cheese
- Sun-Dried Tomatoes
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 2 tbsp of olive oil, and 100ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
Tagliatelle Pasta - 125g
Almonds - 10g
Sun-dried Tomatoes - 80g
Ricotta Cheese - 100g
Fresh Basil - 3g
Lemon - 1
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 4 tbsp of olive oil, and 200ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
Tagliatelle Pasta - 250g
Almonds - 20g
Sun-dried Tomatoes - 160g
Ricotta Cheese - 200g
Fresh Basil - 5g
Lemon - 1
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 6 tbsp of olive oil, and 300ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
Tagliatelle Pasta - 375g
Almonds - 30g
Sun-dried Tomatoes - 240g
Ricotta Cheese - 300g
Fresh Basil - 8g
Lemon - 1
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
LET’S GO NUTS
Place the almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUN-DRIED SAUCE
When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 8 tbsp of olive oil, and 400ml of pasta water in a blender. Blend until smooth and season.
ALL TOGETHER
Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of lemon juice, a sweetener (to taste), and seasoning.
GRANDE GRUB!
Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo, Chef!
Tagliatelle Pasta - 500g
Almonds - 40g
Sun-dried Tomatoes - 320g
Ricotta Cheese - 400g
Fresh Basil - 10g
Lemon - 1
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