HELIS mastic flavoured tagliatelle with sundried tomato pesto


_M9A2833

INGREDIENTS

  • 500gr HELIS CHIOS MASTIC FLAVOURED TAGLIATELLE
  • 120gr. Olive oil
  • 100gr. Pinecone seeds
  • 200gr. Sundried tomatoes
  • 2 heads garlic
  • 2  branches fresh rosemary
  • 80gr. Ground gruyere
  • Freshly ground pepper
  • Salt

RECIPE

Throw the tomatoes, seeds, garlic, rosemary, gruyere and olive oil in a chopper and grind them until you have a thick paste (pesto). Boil the tagliatelle in a pot with a lot of salted water for 5-6 minutes. Mix the pesto with a few spoonful’s of water from the pot inside a pan to thin the pesto a bit ,  add the pasta while it’s hot and stir carefully. Serve with gruyere flakes.