Pasta recipe by Konaye Dlatu.
Konaye has created this beautiful pasta dish using Alce Nero Tagliatelli and Polli Tomato & Basil Red Pesto. These products are exceptional and can be used as a base for all your pasta creations or enjoy simply as is. See below for ingredients and method 🍝Buon appetito!
- 4 tbsp Polli Tomato & Basil Red Pesto
- 1/2 cup of heavy cream
- Parmesan cheese
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1/2 teaspoon garlic
- Small finely chopped red onion
- Handful of baby spinach (optional)
- Fresh parsley
In a pot, boil water and season with salt. Add in the Alce Nero tagliatelli and cook until done.
In the meantime, to make your sauce, in a large skillet over medium-high heat, use olive oil to fry red onions and garlic, add the Polli Tomato & Basil Red Pesto and heavy cream. Stir together until well combined then add in the parmesan cheese. Stir until well combined and the cheese has melted. Add in the red pepper flakes, salt and pepper (to taste) then add your spinach and let the sauce simmer over low heat for 15 minutes, or until the sauce has thickened. If sauce gets too thick, use some of the pasta water to thin it out.
When pasta is done, add to the sauce and stir to combine, coating every strand.
Serve with fresh parsley on top.
NOTE: You can add a protein to this such as chicken, It'd be a great addition.
Follow Konaye on Instagram: @bites_with_kornbite