Delnevo’s Tagliatelle Vegetale

Delnevo’s Tagliatelle Vegetale


  • Delnevos Pomodoro sauce
  • 200g tagliatelle
  • 10 french beans
  • 4 tender stem broccoli
  • 2 garlic cloves, minced
  • 1/2 shallot cut fine
  • 50g parmesan
  • 100ml white wine
  • 3 sprigs rosemary
  • 5 tbsp extra virgin olive oil
  • Maldon sea salt
  • Black pepper

Serves 2



  1. Add the beans to a pan of boiling water the after 3 minutes, add the broccoli and cook for a further 3 minutes. Remove the vegetables and leave in cold water to cool down.
  2. Cut the beans and broccoli lengthways and in thin slices 
  3. Bring a large pan of water to boil, season with salt and cook the tagliatelle for the recommended time, minus 1 minute.
  4. Take a clean pan on a medium heat, add the olive oil, shallots, rosemary and garlic.
  5. Cook for 30 seconds and then add the vegetables. Season with salt & pepper.
  6. Cook for a further 90-120 seconds.
  7. Add the white wine and reduce by half.
  8. Remove the rosemary.
  9. Add Delnevo's Pomodoro sauce and bring to a low simmer
  10. Keeping one cup of pasta water aside, drain the tagliatelle and add to the sauce.
  11. Turn the heat on high and toss well, adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency
  12. Take off the heat add the parmesan. Toss well and serve.

      To add an extra kick, drizzle with Delnevo's chilli oil and serve 

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