A Thread Of Garlic
FRESH AND FAST
Tagliatelle with Pesto with Basso Oil with Garlic aroma
Three ingredients, one symphony. Tagliatelle with fresh pesto and Basso garlic olive oil is a tribute to authentic Italian cuisine: bold flavors, intense aromas, and creamy textures. A perfect dish for those who seek taste and lightness without compromising quality.
The undisputed star: Basso garlic olive oil, a fragrant touch that enhances the basil, binds the pasta, and adds that irresistible note that captivates from the very first bite.
Ingredients (for 2 people)
- 200 g Fresh tagliatelle made with egg
- 3 full tablespoons of fresh basil pesto
- 2 tablespoons of Basso Garlic Olive Oil
- Grated Parmigiano Reggiano, to taste
- Coarse salt, to taste
- Toasted pine nuts (optional)
Instructions
- Cook the pasta. Bring a pot of salted water to a boil. Cook the tagliatelle until al dente, then drain them, keeping a ladle of the cooking water.
- Prepare the dressing. In a large bowl, loosen the pesto with two tablespoons of Basso garlic oil and a few tablespoons of the pasta cooking water, until you get a smooth and glossy sauce.
- Stir gently until well coated. Add the hot tagliatelle to the pesto and gently stir to coat well. If needed, add a little more oil or a splash of cooking water to make the sauce even creamier.
- Serve with style. Serve immediately, finishing with a generous grating of Parmigiano Reggiano and, if you like, some toasted pine nuts for a crunchy contrast.
The chef's special touch
For an extra burst of aroma, add a pinch of grated lemon zest to the pesto: a fresh twist that pairs perfectly with the garlic in the oil.
Want to recreate this recipe at home?
Discover the ingredient that makes the difference:
Buy Olio Basso Garlic Oil now
A fragrant, elegant, and well-balanced extra virgin olive oil. Perfect not only for pesto but also on bruschetta, carpaccio, soups, and steamed vegetables.
A Thread Of Garlic
FRESH AND FAST
Tagliatelle with Pesto with Basso Oil with Garlic aroma
Three ingredients, one symphony. Tagliatelle with fresh pesto and Basso garlic olive oil is a tribute to authentic Italian cuisine: bold flavors, intense aromas, and creamy textures. A perfect dish for those who seek taste and lightness without compromising quality.
The undisputed star: Basso garlic olive oil, a fragrant touch that enhances the basil, binds the pasta, and adds that irresistible note that captivates from the very first bite.
Ingredients (for 2 people)
- 200 g Fresh tagliatelle made with egg
- 3 full tablespoons of fresh basil pesto
- 2 tablespoons of Basso Garlic Olive Oil
- Grated Parmigiano Reggiano, to taste
- Coarse salt, to taste
- Toasted pine nuts (optional)
Instructions
- Cook the pasta. Bring a pot of salted water to a boil. Cook the tagliatelle until al dente, then drain them, keeping a ladle of the cooking water.
- Prepare the dressing. In a large bowl, loosen the pesto with two tablespoons of Basso garlic oil and a few tablespoons of the pasta cooking water, until you get a smooth and glossy sauce.
- Stir gently until well coated. Add the hot tagliatelle to the pesto and gently stir to coat well. If needed, add a little more oil or a splash of cooking water to make the sauce even creamier.
- Serve with style. Serve immediately, finishing with a generous grating of Parmigiano Reggiano and, if you like, some toasted pine nuts for a crunchy contrast.
The chef's special touch
For an extra burst of aroma, add a pinch of grated lemon zest to the pesto: a fresh twist that pairs perfectly with the garlic in the oil.
Want to recreate this recipe at home?
Discover the ingredient that makes the difference:
Buy Olio Basso Garlic Oil now
A fragrant, elegant, and well-balanced extra virgin olive oil. Perfect not only for pesto but also on bruschetta, carpaccio, soups, and steamed vegetables.
