Tagliatelle al pesto di rucola e anacardi con cubetti di pomodoro marinato e anacardi croccanti

Tagliatelle with arugula and cashew pesto, marinated tomato cubes, and crunchy cashews.

Preparation

30 minutes

Cooking

25 minutes

Portions

2

Difficulty

Easy

Ingredients

  • Tagliatelle 200 gr
  • Arugula 200 g
  • Cashews 50 g for the pesto
  • Cashews 50 g for decoration
  • Parmesan cheese 20 g
  • Pecorino 30 g
  • Garlic 2 cloves
  • Extra virgin olive oil to taste
  • Round tomato 1

Procedure

Dice the tomatoes, season with garlic, oil, and salt. Let them marinate for 30 minutes.

Make the arugula pesto by blending together the arugula, cashews, garlic, Parmesan, pecorino, extra virgin olive oil, and a pinch of salt.

Cook the tagliatelle and season them with the arugula pesto, garnish with the marinated tomatoes and crunchy cashews.

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