Tagliatelle with Almond Pesto paired with Bertani Valpolicella DOC | 15 Minute Recipe

Handmade tagliatelle with a pesto that is not only cheaper than the classic one, but also delicious!

Today, for the Dinner in 15 column, Chef Sara Lai and wine expert Filippo Bartolotta offer us a dish that is not only cheaper than its classic version, but also if possible even more delicious!

In fact, Chef Sara is preparing some wonderful handmade tagliatelle, accompanied by a basil and almond pesto.

If, like us, you are a pine nut lover, you will know how expensive a few grams can be. Using almonds instead of pine nuts is a perfect solution: they're cheaper, they're semi-sweet, and they go perfectly with Parmesan cheese and EVO oil.

We (who are a bit blasphemous) almost like pistachio pesto better that way!

Filippo uncorked a bottle of Valpolicella DOC from the Bertani winery for us, a wine that goes perfectly with this wonderful, richly flavoured pasta dish.

Full recipe HERE -->  https://www.mamablip.com/en/recipe/fresh-tagliatelle-almond-pesto

Tagliatelle with Almond Pesto Ingredients:

For 2 servings:

Tagliatelle dough:
Semola flour 200 grams
Egg 2

Fresh Almond Pesto Sauce:
Basil (Leaves) 125 grams
Almonds 150 grams
Extra-virgin olive oil 200 ml2
Parmesan cheese (Grated) 100 grams
Garlic Cloves 0.5
Salt as needed

‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta

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