• Facebook
  • Instagram
  • Pinterest

Search

Serving dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • About
    • About me
    • workshops
    • stuff I use
  • Recipes
    • Breakfast
    • 30 minutes
    • Bakery | Pastry | Sweets
    • Pasta | Rice | Barley
    • Soup
    • Fish | Seafood
    • Meat
    • Vegetarian
    • Kid Friendly
    • Drinks
  • Seasons
    • Spring
    • Summer
    • Fall
    • Winter
  • How-to Video
  • Converter
  • Contact
  • EN
  • PL
  • NL
Pasta | Rice | Barley, Quick meals  /  15.02.2017

Tagliatelle with meat and kale pesto

by Anna
Anna Chwistek
30 minutes
Servings serves 4

serving dumplings | Tagliatelle with meat and kale pesto

Kale, mushrooms, beef and garlic: this recipe includes some of my favorite ingredients. When they’re all tossed with mascarpone and tagliatelle, you get the most creamy, tasty and veggie loaded pasta. It’s quick cooking, healthy and delicious!

Ingredients

  • 500 g tagliatelle
  • 500 g minced beef
  • 250 g mushrooms
  • 200 g mascarpone
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons toasted pine nuts
  • salt and black pepper
  • 2 tablespoons olive oil
  • arugula for sprinkling

kale pesto

  • 80 g grated Parmesan
  • 80 g kale
  • 1 clove garlic, finely chopped
  • 100 ml extra virgin oil
  • juice from 1/2 lemon
  • 80 g toasted pine nuts

Instructions

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1 cup of the pasta cooking water before draining.

Rinse the kale under running water, cut the hardened part of the stem and cut the leaves into strips. Combine the ingredients for the pesto, put into a foodprocessor and blend. Season with salt and pepper.

Clean the mushrooms and cut into slices.
Heat the oil in a frying pan, cook the mushrooms over high heat until browned. Add the onion and garlic, sauté over low heat. Then add the minced beef and cook over high heat, stirring constantly until the meat is browned. Add the mascarpone and water from the pasta, season with salt and pepper. Simmer over low heat for 5 minutes.
Stir with pesto and tagliatelle, serve with arugula. Enjoy!

Tags

  • comfort food
  • kale
  • superfood

Post navigation

Prev: Almond cake with caramelized pineapple and white chocolate
Next: Asian grilled pumpkin fennel and smoked salmon salad

Related posts

Herby chicken soup with orzo
Fall, Kids, Meat, Pasta | Rice | Barley, Soup, Spring, Winter  /  15.01.2019
by Anna  /  11 Comments

Herby chicken soup with orzo

Creamy garlic black pasta with clams and octopus
Fall, Fish | Seafood, Pasta | Rice | Barley, Spring, Summer, Winter  /  27.12.2018
by Anna  /  10 Comments

Creamy garlic black pasta with clams and octopus

Goat cheese crostini with macerated cherries
Breakfast, Quick meals, Summer, Vegetables  /  19.06.2019
by Anna  /  10 Comments

Goat cheese crostini with macerated cherries

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Let's stay connected

Subscribe for updates & new posts.

Popular

  • Chicken salad with chickpeas and parmesan dressing
  • Cheesy eggplant-beef bolognese pasta bake
  • 15 minute One-Pot Creamy Mushroom Gnocchi
  • Miso Soy Salmon Sashimi Bowl
  • Brothy Chickpea Stew
  • Home
  • About
  • Converter
  • Seasons
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2020 Serving dumplings
  • Website by CRAFTED