Category
Setup time
Short
Difficulty
Easy
Cost
Intermediate
To enjoy
With family
Nº of people
4 pessoas
Ingredients
200ml of Victor Guedes Extra Virgin Olive Oil Reserve
- 300g of fresh Tagliatelle
- 250g of cooked beet
- 50g of walnut kernels
- 60g of parmesan cheese
- 100ml of Port wine vinegar
- Salt, to taste
- Pepper, to taste
Method of preparation
1
Slice the beet into small pieces and place it in a blender.
2
Add the walnut kernels, the Victor Guedes Extra Virgin Olive Oil Reserve, the Porto wine vinegar, salt, and pepper.
3
Grind it all and adjust the seasoning.
4
Cook the pasta, drain it, and serve with pesto on top and grated Parmesan cheese spread all around.
