This pasta takes about 15 minutes to make and is a very good alternative for the normal pesto (with pine nuts). The best thing of this dish is that it requires the ingredients to be fresh, then the resembling time only takes you a couple of minutes to have a good meal.
(Tiếng Việt phía dưới)
Ingredients (for 2):
- 250g fresh tagliatelle
- 7 to 10 basil sprigs, chopped
- 200g hazelnut
- 120 ml cream (the normal ‘slagroom’ in Dutch supermarket)
I call it the ‘real’ Bolognese spaghetti is because I had a wrong concept of spaghetti Bolognese, which only contains of spaghetti, tomato sauce with ground beef (yes, I sprinkled with cheese and dried basil leave).
We went to Italy in last April and my boyfriend called for a spaghetti Bolognese at a restaurant near The Duomo in Florence. He was a bit disappointed because what they brought was what we can cook at home, nothing special. So, we thought that is spaghetti Bolognese (and indeed people around me think the same). Despite the unluckiness of eating food around the tourist area, we had good food in Italy later on. That’s the reason I am very into Italian cooking now. I hope there will be more time and another chance that I can tell about our food in Italy (or another time when we go there next time. The country is just so good for food!). Here comes the original recipe. There are quite some ingredients involved and the cooking time is more than I imagined. Yet, it’s really worth the time and effort. Storing in the fridge and eating it the next day is convenient after coming back from work.