Tagliatelle with walnut pesto and figs

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 841 Kcal, 23g Protein, 87g Carbohydrates, 44g Fat


  • Pesto
  • 30 g day-old white bread, cut into cubes
  • 1.5 dl milk
  • 130 g walnut kernels
  • 1 garlic clove
  • 4 sprigs marjoram
  • 30 g grated Parmesan
  • 0.5 dl olive oil
  • 0.5 tsp salt
  • Figs
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • 4 figs, cut into segments
  • a little pepper
  • Tagliatelle
  • 400 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 150 g baby spinach

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  • Pesto

    Mix the bread and milk in a measuring cup and leave to stand for approx. 15 mins. Dry-roast the walnuts in a non-stick frying pan, leave to cool. Puree the walnuts with the bread, milk, garlic and marjoram. Mix in the cheese and oil, season with salt.
  • Figs

    Heat the oil in the same pan. Fry the figs for approx. 2 mins. on each side, season, set aside.
  • Tagliatelle

    Cook the tagliatelle in boiling salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the tagliatelle. Return the tagliatelle to the pan, mix in the spinach, reserved cooking water and pesto, plate up. Top with the figs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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