Category
Pasta
Setup time
Short
Difficulty
Easy
Nº of people
4 people
Ingredients
100ml of Gallo Porto Wine Vinegar
200ml of Gallo Extra Virgin Olive Oil Reserve
- 300g of fresh Tagliatelle
- 250g of cooked beet
- 50g of walnut kernels
- 60g of parmesan cheese
- 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, Gallo Extra Virgin Olive Oil Reserve, Gallo 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.
