This tagliolini is specked with beautiful jade as we infuse the pasta dough with handfuls of fresh basil. Frequently known by its ''king of the herbs'' sobriquet, basil is well-known for its happy marriage with tomatoes. Paired with fresh Pachino tomatoes - some of Italy's finest - and a handmade almond pesto, this exuberant dish celebrates fresh, healthy ingredients at their very best. Tagliolini is a traditional pasta hailing from the Emilia-Romagna region of Italy, and comes from the Italian word tagliare, which means to cut. We use Sicilian grown almonds in our pesto and as a garnish, which are characteristically slightly bitter taste, providing an added depth and crunch to this dish. We then top our tagliolini with Pachino tomatoes, hailing from the south east end of Sicily. Pachino tomatoes are the sweetest possible, mostly due to the amount of sunlight they receive. The Pachino region has the largest amount of daylight out of any European region, ensuring the tomatoes that grow there are perfect.
(Allergens in bold): Fresh pasta, (Egg, Durum wheat flour, water, Basil), Basil, Olive oil, Salt, Almonds, Parmesan cheese
GARNISH INGREDIENTS: Pachino tomatoes, Toasted almonds
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