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Tagliatelle with Butternut, Pinenuts & Salvagno Olives

Tagliatelle with Butternut, Pinenuts & 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

Fresh thyme leaves

Pons paprika flakes

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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