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

How to prepare:

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!

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