Vegetarian recipe: Tagliatelle with hazelnuts and fresh cheeselets

Tagliatelle with hazelnuts and fresh cheeselets- Tagliatelle bil-ġewż u l-ġbejniet friski

Aqra bil-Malti: Riċetta veġetarjana: Tagliatelle bil-ġellewż u l-ġbejniet friski

Tagliatelle with a creamy pesto which takes on a Maltese character with the use of fresh cheeselets, which, together with the hazelnuts, make this an original recipe.

Time: 30 minutes

Serves: 4


  • 300 g tagliatelle
  • 2 tablespoons olive oil
  • 2 handfuls of fresh basil
  • 50 g hazelnuts, skinless and lightly roasted
  • 2 cloves of garlic, crushed
  • 200 g fresh cheeselets
  • Salt and freshly ground pepper


  1. Place the basil, garlic, hazelnuts, cheeselets, olive oil, salt and pepper into a food processor and blitz everything until it becomes a paste.
  2. Boil the tagliatelle in a pot of salted water until it becomes al dente.
  3. Drain the pasta and put it back into the pot, add the mixture of basil and hazelnuts, mix everything and serve immediately.

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