Tagliatelle in Creamy Pesto Sauce

Summary

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

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet.
2. 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.