In this week’s dish, we serve freshly made gluten free pasta. Regardless of whether you are able to consume gluten, this is pasta eccezionale, made in the artisan tradition and carefully cut into beautiful strands of tagliatelle.
The region of Liguria, home to the Italian Riviera, is known for its picturesque towns like Portofino and Camoglia, and the beloved focaccia. Most famous, though, is pesto “alla Genovese”, named after the city of Genova, the Ligurian capital and Italy’s largest port.
It must be said, pesto alla Genovese is most-often served with trofie, a simple white pasta beloved of Ligurian nonne, or trenette, which is a long pasta not dissimilar to linguine. In recognition that pesto has transcended its humble Genovese roots to become a favourite throughout the human world, we serve this week with freshly-cut tagliatelle, which hail further south from the city of Bologna.
We do, however, indulge the age-old traditions of Genova by serving our pesto with small pieces of boiled potato (ubiquitous in Liguria, if not the rest of the world), as well as crisp fine beans, bringing crunch and enhancing the salubrious quality of homemade pesto. Indeed, pesto should be viewed as a real Ligurian health food: in its simplest form, as enjoyed here, it is made with exceptional Ligurian extra virgin olive oil, produced locally using traditional methods and Taggiasche olives, as well as fresh green basil, pine nuts (naturally high in antioxidants), garlic and, si, a healthy quotient of formaggio (Italy’s hard cheeses, from Pecorino Romano to Parmigiano Reggiano, are high in protein and excellent sources of calcium).
Flour Blend (White Rice, Brown Rice, Potato, Tapioca, Buckwheat, Maize, Quinoa), Xanthan Gum, Water, Olive Oil, Salt, Turmeric, Sunflower Lecythin
Pesto alla Genovese (70g):
Basil (51%), Olive Oil, Vegetarian Italian Cheese (MILK, Salt, Vegetarian Rennet, EGG Lysozyme), Pine Kernels, Garlic, Salt
Boiled Potato (35g): Potato
Fine Beans (25g): Green Beans
Vegetarian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Calories per serving: 672kcal
Following nutritional information is per 100g
Of which saturates 3.2g
Of which sugars 1.7g