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!Get the products for the recipe:
