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Tagliatelle with beet pesto

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Recipe
Category
Setup time
Short
Difficulty
Easy
Cost
Intermediate
To enjoy
With family
Nº of people
4 pessoas

Ingredients

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

1

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

2

Add the walnut kernels, the Victor Guedes Extra Virgin Olive Oil Reserve, the 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.