Fresh tagliolini pasta tossed with TRUFFLITA Truffle Pesto Genovese
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Truffle Pesto Genovese (180g)

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Tagliolini al Pesto di Tartufo

A sublime Northern Italian classic marrying delicate egg pasta ribbons with the rich freshness of basil and earthy black truffle.

Ingredients

  • 320g Artisan Egg Tagliolini
  • 3 Generous tablespoons TRUFFLITA™ Truffle Pesto Genovese
  • 40g Freshly grated Parmigiano Reggiano
  • 2 Tablespoons Cold-Pressed Extra Virgin Olive Oil
  • Sea salt and fresh black pepper to taste

Method

01

Bring a large pot of water to a rolling boil and salt generously. Cook the egg tagliolini for 2 to 3 minutes until perfectly al dente.

02

While pasta cooks, warm TRUFFLITA™ Truffle Pesto Genovese gently in a wide pan over low heat with two tablespoons of warm pasta water.

03

Transfer the tagliolini directly to the pan. Toss vigorously to emulsify the sauce, finish with grated Parmigiano Reggiano, and serve immediately.