First courses

Tagliatelle al Pesto with Truffles


  • Tagliatelle for 4 servings
  • 1 jar of Pesto with truffles
  • 3 tablespoons extra virgin olive oil
  • grated Parmigiano Reggiano cheese

How to make it:

Put the water to boil in a saucepan.

Once the water boils, add salt and drop the pasta

When the pasta is “al dente”, drain it and pour it into a pan. Add the Fattorie Umbre Genovese Pesto with Truffle, a little cooking water, Parmiggiano Reggiano DOP and stir the pasta.

Serve and grate the cheese to your liking.

Enjoy !

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