For the pesto: Refrigerate the food processor container and blade for 20 minutes to avoid overheating the basil while making the pesto. Puree the basil, pine nuts, walnuts and olive oil, pulsing the food processor to avoid overheating the blade. 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 thyme.
Bring a large pot of salted water to a boil and cook Delverde® Tagliatelle according to package instructions.
DELVERDE INDUSTRIE ALIMENTARI S.p.A.
Industrial area – Fara San Martino (CH) - Zip code 66015 – Abruzzo – Italia
VAT number and Registration Code at Company Registry of Chieti (CCIAA): 0177108068
Capital: Euro 14.797.336,00 i.v.
Company controlled by Molinos Rio De La Plata, Buenos Aires (Argentina)