RECIPES
Tagliatelle with pesto and cherry tomatoes
INGREDIENTS
• 14 oz (400 g) Delverde semolina wheat tagliatelle
• 1½ cup (7 oz or 200 g) cherry tomatoes
• 1 handful of pine nuts
• 6 tbsps extra-virgin olive oil
• 3 bunches of basil
• 1 tbsp walnuts
• thyme, minced
• salt
Refrigerate the food processor container and blade for 20 minutes to avoid overheating the basil while making the pesto.
Blanch the cherry tomatoes in boiling water for 2 minutes.
Drain, immerse in cold water, drain again and peel.
Dice the tomatoes and place them in a bowl with a pinch of salt and the thyme.
Puree the basil, pine nuts, walnuts and olive oil, pulsing the food processor to avoid overheating the blade.
Bring a large pot of salted water to a boil and cook the tagliatelle.
Drain and toss with the tomatoes and pesto.
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