Delverde Recipes - Delverde® Tagliatelle with Pesto and Cherry Tomatoes

RECIPES

Delverde® Bucatini with Creamy Saffron and Crispy Asparagus
Delverde® Spaghetti with artichokes and eggplants
Delverde® Conchiglioni Giganti with Peas and Carrots
Delverde® Whole Wheat Fusilli with Green Beans and Squash
Delverde® Whole Wheat Linguine with Favas
Delverde® Mezzi Rigatoni with Creamed Asparagus
Delverde® Orecchiette with Saffron Fennel and Baby Spinach
Delverde® Whole Wheat Penne Rigate with Creamy Peppers
Delverde® Penne Rigate with Gorgonzola and Pistachios
Delverde® Spaghetti with Tomatoes and Roasted Pepper
Delverde® Spaghetti with Parsley and Pecorino
Delverde® Tagliatelle with Pesto and Cherry Tomatoes
Delverde® Whole Wheat Spaghetti with Tomato Sauce
Delverde® Farfalle with Zucchini and Pesto

Delverde® Tagliatelle with Pesto and Cherry Tomatoes

INGREDIENTS

• 1 lb Delverde® Tagliatelle

• 2 cups cherry tomatoes

• 1 handful of pine nuts

• 6 tbsp extra-virgin olive oil (we recommend Lucini® Premium Select Extra Virgin Olive Oil®)

• 3 bunches of basil

• 1 tbsp walnuts thyme, minced

• salt

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.

Drain and toss with the tomatoes and pesto.