Italian Food Recipes

Tagliatelle Primavera

Spring Tagliatelle - serves 4

  • - 1 Golden Onion
  • - Cooking Salt
  • - Olive Oil
  • - Pecorino Romano
  • - 100gr Fresh Home made Pesto
  • - 4 x250gr Paglia & Fieno
  • - 500gr Fresh Cherry Tomatoes
  • - 3 Carrots
  • - 3 Courgettes
  • - 1 Aubergine
Carrots (1kg)
Carrots (1kg)
£2.20
VegetarianOrganic Organic
Slice the courgettes, carrots, yellow pepper and red pepper into thin strips. Cut the fresh cherry tomatoes into halves. Finely dice the aubergine and onion. Bring to the boil a deep pan of salted water for the tagliatelle. Add all the vegetables to a pan with a few table spoons of Olive Oil. Soften for about 7 to 10 minutes. Cook the tagliatelle for no longer than 1 and half minutes. Add to the vegetables a few spoonfuls of fresh homemade Nifeislife pesto, about 100gr or add to taste. Toss it together. Drain the tagliatelle and toss in the pan with all the vegetables. Add a few drops of Olive Oil. Serve immediately grating some Pecorino Romano to taste and buon appetito!