Nº of people
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
Slice the beet into small pieces and place it in a blender.
Add the walnut kernels, Gallo Extra Virgin Olive Oil Reserve, Gallo Porto Wine Vinegar, salt, and pepper.
Grind it all and adjust the seasoning.
Cook the pasta, drain it, and serve with pesto on top and grated Parmesan cheese spread all around.