Tagliatelle with Pistacchio Pesto

SERVE 2 

• 1 cup (200 grams) of Pasta Cuomo Tagliatelle
• 1 tablespoons of Zucchi Extra Virgin Olive Oil
• 1/2 Campo D’Oro Pistacchio Pesto
• Some crushed salted pistachios

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tagliatelle pasta and cook according to the package directions.
2. When the pasta is ready, drain it and add it to a heated pan with the Pistachio pesto, 1 tablespoon evoo and 1 cup of pasta cooking water.
3. Stir until the pesto becomes creamy enough then serve sprinkling some crushed pistachios on top!

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