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Girolomoni Tagliatelle with Butternut, Pine Nuts & Salvagno Olives

Girolomoni Tagliatelle with Butternut, Pine Nuts & Salvagno Olives

GIROLOMONI TAGLIATELLE WITH BUTTERNUT, PINE NUTS & SALVAGNO OLIVES

Serves 2

2 nests Girolomoni semi integrale tagliatelle
50 g Salvagno pitted black olives in oil
½ butternut squash, peeled and cut into small chunks
50 g Pinoli pine nuts , toasted
Salvagno extra virgin olive oil (EVO)
Squeeze of lemon juice
Picked fresh thyme leaves
La Chinata paprika flakes
Sea salt and freshly ground black pepper
Parmigiano Reggiano , grated

Preheat oven to 190 C°. Toast pine nuts in an ovenproof dish, watching carefully as they burn easily. In a bowl, toss butternut squash with EVO, salt, pepper and paprika flakes. Put onto baking tray lined with baking paper and bake until tender (approx. 20 minutes).

In boiling salted water, cook pasta nests for 4 minutes, drain and toss with olives, squash and pine nuts. Dress with olive oil, lemon juice and thyme leaves. Serve with grated Parmigiano Reggiano.

 

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