- 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.