Recipes Main Dishes Pasta Pesto Pasta Recipes Sunflower-Basil Pesto Tagliatelle for Two Be the first to rate & review! 2 Photos Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired. Submitted by Jonathan Charbz Published on June 7, 2021 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 15 mins Total Time: 40 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Pesto: 1 cup packed fresh basil ½ cup fresh parsley ½ cup extra-virgin olive oil ¼ cup raw sunflower seeds 2 tablespoons grated Pecorino Romano cheese 1 large lemon, juiced 2 cloves garlic, crushed ⅓ teaspoon sea salt Pasta: 8 ounces tagliatelle pasta 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced ¾ teaspoon red pepper flakes ½ medium yellow onion, diced sea salt and cracked black pepper to taste ¼ cup freshly grated Pecorino-Romano cheese, or to taste 1 tablespoon lemon juice Directions Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use. Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes. While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes. Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed. Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired. Editor's Note: Nutrition data for this recipe includes the full amount of pesto. The actual amount of pesto consumed in this recipe is 4 tablespoons total. I Made It Print Nutrition Facts (per serving) 1207 Calories 81g Fat 100g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 1207 % Daily Value * Total Fat 81g 104% Saturated Fat 14g 71% Cholesterol 23mg 8% Sodium 582mg 25% Total Carbohydrate 100g 36% Dietary Fiber 10g 35% Total Sugars 6g Protein 29g 57% Vitamin C 76mg 84% Calcium 389mg 30% Iron 10mg 56% Potassium 675mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.