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Vegan Tagliatelle with Rocket Pesto & Toasted Pine Nuts (ve.) (gf. avail.)

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

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Tagliatelle with Rocket Pesto & Toasted Pine Nuts Grams Calories
Tagliatelle 165g 420kCal
Rocket Pesto 90g 350kCal
Toasted Pine Nuts 10g 45kCal
Vegan Cheese 10g 20kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

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

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

Recipe Card

Download the recipe card

Nutrition

Tagliatelle with Rocket Pesto & Toasted Pine Nuts Grams Calories
Tagliatelle 165g 420kCal
Rocket Pesto 90g 350kCal
Toasted Pine Nuts 10g 45kCal
Vegan Cheese 10g 20kCal

 Please note the above nutritional guidance is based on our estimates only.