Ingredients
- 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
Ingredients;
- 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.
- Cut the beans and broccoli lengthways and in thin slices
- Bring a large pan of water to boil, season with salt and cook the tagliatelle for the recommended time, minus 1 minute.
- Take a clean pan on a medium heat, add the olive oil, shallots, rosemary and garlic.
- Cook for 30 seconds and then add the vegetables. Season with salt & pepper.
- Cook for a further 90-120 seconds.
- Add the white wine and reduce by half.
- Remove the rosemary.
- Add Delnevo's Pomodoro sauce and bring to a low simmer
- Keeping one cup of pasta water aside, drain the tagliatelle and add to the sauce.
- Turn the heat on high and toss well, adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency
- Take off the heat add the parmesan. Toss well and serve.
To add an extra kick, drizzle with Delnevo's chilli oil and serve