Tagliatelle with pesto sauce

Tagliatelle with pesto sauce


500 g tagliatelle
50 g "Lof" Extra Virgin Olive Oil
4 tbsp. pesto sauce
150 g parmesan cheese, grated
2 tbsp. salt
Freshly ground black pepper

For the sauce

1 sprig of fresh basil
1-2 sprigs of rocket
50 g pine nuts
50-60 g parmesan cheese, grated
1/2 lemon (its juice)
1 clove of garlic
1 small glass "Lof" Extra Virgin Olive Oil
Salt, pepper



Boil the pasta in salted water for the time mentioned on the pack. 
Wash the basil and the rocket and peel the garlic.
Put all the ingredients in the blender and beat them well. 
Then, strain the pasta without cooling it. 
Add the "Lof" Extra Virgin Olive Oil in a pan to heat it and also add the boiled pasta and the pesto sauce at the same time.
Stir for the sauce to go everywhere and in order to sauté the pasta. 
Add freshly ground pepper and serve immediately with grated parmesan. 
You can garnish with cherry tomatoes cut in half.