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Tagliatelle with Beet Pesto

Pasta A- A+

Preparation Time: QUICK
Serves: 4


  • 1dl Gallo Porto Wine Vinegar
  • 2dl Gallo Reserve Extra Virgin Olive Oil
  • 300g Fresh Tagliatelle
  • 250g Cooked beet
  • 50g Walnut kernels
  • 60g Parmesan cheese
  • Salt, to taste
  • Pepper, to taste

Slice the beet into small pieces and place it in a blender. Add the walnut kernels, olive oil, Porto Wine Vinegar, salt, and pepper. Grind it all and adjust the seasoning
Cook the pasta, drain it, and serve with pesto on top and grated Parmesan cheese spread all around.

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