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, served with a brilliantly green rocket pesto.
Our pesto, made from fresh Italian rucola (rocket), extra virgin olive oil from Liguria and vitamin E-packed pine nuts, celebrates the Italian summer at its best, bursting with vitamins and fresh flavour. As this pesto forgoes cheese and our tagliatelle is white, i.e. it does not contain eggs, this dish is also suitable for those following a plant-based diet.
Photo credit: @onehungryasian
INGREDIENTS (allergens in bold): Fresh Vegan Pasta (Durum Wheat Flour, Water), Rocket, Walnuts, Garlic, Lemon Juice, Extra Virgin Olive Oil, Salt, Black Pepper
GARNISH INGREDIENTS: Vegan Cheese, Pine Nuts
Download the recipe card
|Tagliatelle with Rocket Pesto & Toasted Pine Nuts||Grams||Calories|
|Toasted Pine Nuts||10g||45kCal|
Please note the above nutritional guidance is based on our estimates only.