To enjoyWith family
Nº of people
200ml of Victor Guedes Extra Virgin Olive Oil Reserve
- 300g of fresh Tagliatelle
- 250g of cooked beet
- 50g of walnut kernels
- 60g of parmesan cheese
- 100ml of Port wine vinegar
- 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, the Victor Guedes Extra Virgin Olive Oil Reserve, the 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.