Tagliatelle with pesto of thinkgreen’s olives

Components for 2 persons :

  • 240 gr. of fresh Tagliatelle
  • 200 g. th!nkgreen’s organic Throumba olives
  • a little carrot
  • a little celery
  • roasted almonds
  • 10 anchovy fillets
  • a little caper
  • extra virgin th!nkgreen’s organic olive oil
  • 2 cloves of garlic
  • 8-10 cherry tomatoes
  • parsley

How to do it:

  1. Put in the multi all ingredients for the pesto: i.e. olives, anchovies, capers, carrot, celery, almonds, garlic and beat it well, adding the organic extra virgin olive oil of th!nkgreen, so as to make a smooth paste.
  2. Boil the pasta separately in salted water.
  3. Lightly sauté garlic and cherry tomatoes in a pan with some portion of th!nkgreen’s organic virgin olive oil.
  4. Mix the pasta and the olive pesto, that we made earlier and we stir slightly.
  5. Sprinkle the dish with some parsley.

And … voilà! You have an excellent dish on your table. Healthy, delicious, amazing!

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