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Spinach Tagliatelle with Basil Pesto

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Spinach Tagliatelle with Basil Pesto


Ingredients


Spinach Tagliatelle

An handful of rock salt organic

Pesto with Basil DOP

Organic EV Olive Oil

Parmigiano Reggiano DOP


Method


Fill a big saucepan with cold water - pasta needs to cook in a lot of water - and bring to the boil before adding your pasta.

Add two handfuls of rock salt, then the pasta. Stir occasionally.

To check the pasta is done, use a fork to taste a small piece. If it is still hard, cook it for a few more seconds.

When the pasta is fully cooked, drain it and add pesto to taste. Gently stir.

Spread a plentiful handful of freshly grated Parmesan cheese and a thread of extra virgin olive oil over the top.

Serve on warm dishes.

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