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Origin Wine Vinegars Recipes

Tagliatelle with beet pesto

Read recipe
Recipe
Category
Pasta
Setup time
15min
Difficulty
Easy
Nº of people
4 people

Ingredientes

100ml of Gallo Porto Wine Vinegar

200ml of Gallo Extra Virgin Olive Oil Reserve

  • 300g of fresh Tagliatelle
  • 250g of cooked beet
  • 50g of walnut kernels
  • 60g of parmesan cheese
  • Salt to taste
  • Pepper to taste

Method of preparation

1

Slice the beet into small pieces and place it in a blender.

2

Add the walnut kernels, Gallo Extra Virgin Olive Oil Reserve, Gallo Porto Wine Vinegar, salt, and pepper.

3

Grind it all and adjust the seasoning.

4

Cook the pasta, drain it, and serve with pesto on top and grated Parmesan cheese spread all around.