Pesto Rosso Tagliatelles
- 250 g tagliatelle pasta
- 40 g of parmesan
- 50 g of pine nuts
- 10 basil leaves
– Grind the dried tomatoes finely with olive oil, help oil, parmesan, pine nuts and basil leaves.
– Pour the pasta in a big casserole of boiling water. Let it cook as per the instructions on the packet to have an al-dente cooking.
– Drain the pasta and mix it with pesto rosso sauce.
– Serve at once.