Tagliatelle in Creamy Pesto Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass pesto rosso
- 2 medium onion (s)
- 125 ml cream
- some milk to stretch
- 2 tablespoon soy sauce
- 9 olives, black, possibly more or less
- 250 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet.
- Cut the onions into large pieces and fry them in a pan with a little oil, but only briefly, they should remain crisp. Add the glass of pesto rosso and mix with the cream. Stretch the sauce with a little milk and add the soy sauce. The sauce may need to be thickened again. Cut 8-10 black olives into rings and add to the sauce.
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