Tagliatelle with olive pesto


350 gr tagliatelle
100 gr green pitted olives
3 tablespoons pine kernels
Parsley to taste
Grated parmesan to taste
Extra virgin olive oil


Drain the olives well and put them in a bowl. Add the parsley, pine kernels and parmigiano reggiano. Put in a food processor and liquidise adding the oil until you obtain a smooth mixture, and add salt to taste. Cook the tagliatelle and dress them with the olive pesto, dilute it with a bit of the cooking water if required, which you set aside previously.






Ideal Products:

Green Pitted Olives

Green Pitted Olives