Tagliatelle falls into the family of what is known as “cutters”, a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini and fettuccine. Tagliatelle hail from the Emilia-Romagna and Marche regions of Italy, where they have been loved for generations. Legend states that tagliatelle were invented by the chef of Lucrezia upon the night of her wedding to Annibale II Bentivoglio in 1487. Fast forwarding several centuries, we doubt Lucrezia would recognise this beautiful plant-based take on tagliatelle. Indeed, the dish was created by Chantelle Nicholson, the forward-thinking Chef Patron behind Marcus Wareing’s London restaurant Tredwells.
Although created in London by a chef hailing from New Zealand, this unique dish is entirely Italian in inspiration. This flavoursome, homemade pesto relies on the heady aromas of aglio trigono, a species of wild garlic that grows freely in the woodlands of Capraia, an island west of the Tuscany’s idyllic coastline. We combine our aglio trigono with spinaci, extra virgin olive oil from Liguria and nutty semi di zucca (pumpkin seeds) from zucca cultivated in Veneto. We finish this dish with roasted leeks (porri in Italian), a vegetable frequently extolled in the writings of the Roman naturalist Pliny.
Ingredients (allergens in bold): Fresh pasta (Durum wheat flour, water), wild garlic, pumpkin seeds, spinach leaves, nutritional yeast, olive oil, salt, black pepper
Garnish Ingredients: leeks, sugar, vinegar, mustard seeds, pine nuts
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