Spinach tagliatelle with sun-dried tomato pesto

Fresh spinach tagliatelle brings a gentle green colour and delicate bite, wrapped in a rich sun‑dried tomato pesto that is creamy from ricotta and Parmesan. Sweet cherry tomatoes, toasted nuts and crisp guanciale add crunch and savoury depth, while cool burrata and lemon zest finish the plate with a soft, luxurious freshness.

By Vito Coppola
From Saturday Kitchen Recipes

---

This spinach tagliatelle with sun‑dried tomato pesto and burrata scores a nutri-core C. Fresh spinach pasta, nuts and tomatoes bring fibre, vitamins and some healthy fats, while ricotta, Parmesan and burrata supply protein and calcium. At the same time, guanciale, cheese and sun‑dried tomatoes add salt and saturated fat, nudging it away from the very top ratings. Enjoy it as a satisfying main, and if you want to keep things lighter, add a leafy side salad and keep portions moderate. (this score is automatically estimated from the ingredients and should only be taken as a guide)

---

Equipment

• Medium saucepan
• Large saucepan for pasta
• Blender or food processor
• Colander
• Pasta machine
• Large frying pan
• Baking tray
• Mixing bowls
• Fine zester for lemon

---

---

Method

Stage 1: Make the spinach pasta dough (about 20–25 minutes plus chilling)

1. 1. Blanch and cool the spinach by dropping it into a pan of boiling water for about 30 seconds, just until it wilts and turns a deeper green. Scoop it straight into a bowl of iced water so it stops cooking and keeps that fresh colour.
   2. Squeeze and blend by gathering the cooled spinach in your hands and squeezing firmly to remove as much water as you can. Pop the squeezed spinach into a blender or food processor and blitz to a smooth purée, scraping down the sides if needed.
   3. Make the well of flour by tipping the “00” flour onto a clean work surface and forming a mound. Use your hands to create a well in the centre large enough to hold the egg and spinach.
   4. Add egg, spinach and salt into the well. Crack in the egg, spoon in the spinach purée and add a pinch of salt. Using a fork, gently whisk the egg and spinach together, gradually dragging in a little flour from the inner edges of the well.
   5. Bring the dough together by switching to your hands once the mixture thickens. Keep folding in more flour from the outside until it forms a soft, slightly sticky dough, then knead it for 8–10 minutes until it feels smooth and elastic.
   6. Rest the dough by shaping it into a ball, wrapping it in clingfilm and chilling it in the fridge for at least 30 minutes. This rest makes the gluten relax and the dough easier to roll.

Stage 2: Roll and cut the tagliatelle (about 15–20 minutes)

1. 1. Divide and flatten by dusting your work surface lightly with flour and cutting the rested dough in half. Flatten one piece into a thick rectangle with your hands, keeping the other piece wrapped so it does not dry out.
   2. Roll through the pasta machine starting at the widest setting. Feed the dough through, then fold it in thirds like a letter and repeat this rolling and folding a couple of times to smooth it out. Gradually work your way down through the settings, dusting with a little flour if it sticks, until you reach the second‑thinnest setting.
   3. Cut into tagliatelle by passing the sheet through the tagliatelle cutter on your pasta machine. Catch the strands as they emerge, then gently twist them into a loose nest and place on a baking tray dusted generously with semolina so they do not stick. Repeat with the second half of the dough.

Stage 3: Make the sun-dried tomato pesto (about 10 minutes)

1. 1. Prep the tomatoes by patting the drained sun‑dried tomatoes dry with kitchen paper. This stops the pesto from becoming too oily and helps the flavours stay bright.
   2. Blend the base by adding the sun‑dried tomatoes, blanched almonds and grated Parmesan to a food processor or blender. Pulse until everything is finely ground and starting to clump together.
   3. Add ricotta and cream to the processor along with the crushed garlic. Blitz again until you have a thick, velvety paste that looks smooth and rich.
   4. Stream in the olive oil with the motor running, pouring it in a thin, steady stream until the pesto loosens slightly and turns glossy. You want it scoopable, not runny. Season with a little black pepper, then taste and add a pinch of salt only if you feel it needs it.

Stage 4: Prepare the garnish (about 10–12 minutes, can overlap with pesto)

1. 1. Soften the cherry tomatoes by heating a drizzle of extra virgin olive oil in a frying pan over medium heat. Add the halved tomatoes and a small pinch of salt, then fry gently for 1–2 minutes until they just start to soften and release a little juice. Transfer to a bowl and set aside.
   2. Toast the walnuts in a dry frying pan over medium heat for 2–3 minutes, shaking the pan often, until they smell nutty and are lightly golden. Tip them onto a board, let them cool slightly, then roughly chop and set aside.
   3. Crisp the guanciale by placing the slices into the same frying pan over a medium heat. Let the fat slowly render out and the edges turn golden and crisp, turning once or twice. Lift the guanciale onto a plate and keep the flavourful fat in the pan if you would like to use a little of it later.

Stage 5: Cook the pasta and bring everything together (about 10 minutes)

1. Cook the tagliatelle by bringing a large pan of heavily salted water to a rolling boil. Drop in the spinach tagliatelle nests, stirring gently to separate the strands, and cook for 2–3 minutes until just al dente and springy to the bite.
2. Reserve some cooking water by dipping a heatproof jug into the pan and saving a cupful of the starchy water. Drain the tagliatelle in a colander.
3. Toss with pesto and tomatoes by returning the pasta to a large saucepan or sauté pan. Add the sun‑dried tomato pesto and the softened cherry tomatoes, along with a splash of the pasta cooking water. Toss gently over a low heat until every strand is coated and the sauce clings silkily.
4. Fold in nuts and guanciale by adding the chopped walnuts and crispy guanciale to the pan. Toss once more so the crunchy bits are dotted through the spinach tagliatelle without breaking them up too much.
5. Plate and finish by twirling the dressed spinach tagliatelle onto warmed plates. Tear the burrata over the top in generous chunks, letting some of the creamy centre ooze onto the pasta. Grate or shave over the lemon zest, add a final drizzle of extra virgin olive oil and a twist of black pepper, then serve straight away.