Reimagined Nostalgic Tagliatelle
This recipe, created by Alessio Stefanoni, is a tribute to tradition and memory. The Reimagined Nostalgic Tagliatelle takes us back to flavors of the past, enriched with a modern, personal twist. This dish celebrates Italpasta, a brand that marked the author’s childhood and teenage years, blending simplicity and sophistication.
Ingredients
For the spinach pesto:
- Spinach sautéed with extra virgin olive oil
- Garlic powder
- Freshly ground Himalayan pink salt
- 40-month-aged Parmigiano Reggiano
- A pinch of chili pepper
- Fresh sage leaves
For the main dish:
- Italpasta tagliatelle
- 10 cherry tomatoes, halved
- 1 clove of garlic
- Extra virgin olive oil
- Salt
- 3-month-aged goat cheese (preferably from "La Capra e la Panca" farm in Lanzo Torinese)
Preparation
-
Prepare the spinach pesto:
Sauté spinach in a pan with a drizzle of olive oil. Add garlic powder, pink salt, Parmigiano, chili pepper, and fresh sage leaves. Blend until smooth and creamy. -
Make the sauce:
Bring water to a boil for the Italpasta tagliatelle. Meanwhile, sauté a grated garlic clove in a pan with a bit of olive oil. Add the halved cherry tomatoes, a pinch of salt, and cook for a few minutes. -
Cook the pasta:
Cook the tagliatelle in boiling water. Add a small ladle of pasta water to the tomatoes to soften them. When the pasta is al dente, transfer it to the pan with the tomatoes and toss. -
Incorporate the pesto:
Add the spinach pesto to the pasta along with another ladle of pasta water. Toss until the sauce reaches a creamy consistency. -
Plate and finish:
Plate the pasta, drizzle with a bit of raw olive oil, and garnish with freshly grated goat cheese.
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