prep time
15 minutes
cook time
20 minutes


Treat yourself and your family to this delicious basil pesto tagliatelle bursting with refreshing summer flavours. Prepare this pasta dish with Del Monte Tagliatelle, homemade basil pesto, and Del Monte Extra-Virgin olive oil.


250 grams Delmonte Tagliatelle Pasta
5 cloves garlic finely chopped
3/4 cup basil pesto
1 1/2 teaspoon black pepper powder
1 tablespoon Italian seasoning
1 teaspoon red chili flakes
- Salt To Taste
1 tablespoon mozzarella cheese grated
2 tablespoon Delmonte olive oil
- Few walnuts for garnish
- Few fresh basil leaves for garnish
2 cups fresh basil leaves
1/2 cup walnuts
3 cloves garlic
1 cup Delmonte olive oil
1 teaspoon salt
1 teaspoon pepper powder


  1. For basil pesto – in a food processor add cleaned basil leaves, garlic cloves, walnuts, salt, pepper powder and little olive oil at a time and pulse it. Keep adding olive oil as it's grinding. Once you reach a slightly coarse paste like consistency, remove and set it aside.
  2. Cook Delmonte Tagliatelle pasta as per packet instructions to al dente. Once cooked, strain the pasta out.
  3. Heat olive oil in a pan. Fry chopped garlic for a minute. Add the pesto sauce and mix well.
  4. Add cooked pasta to the pan and toss well.
  5. Now add chili flakes, pepper powder, Italian seasoning and salt to taste. Mix well.
  6. Remove from pan, add grated cheese. Add a a few chopped walnuts and basil leaves. Serve.

Enjoy your meal!

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