Reimagined Nostalgic Tagliatelle

Reimagined Nostalgic Tagliatelle

This recipe, created by Alessio Stefanoni, is a tribute to tradition and memory. The Reimagined Nostalgic Tagliatelle takes us back to flavors of the past, enriched with a modern, personal twist. This dish celebrates Italpasta, a brand that marked the author’s childhood and teenage years, blending simplicity and sophistication.

Ingredients

For the spinach pesto:

Spinach sautéed with extra virgin olive oil
Garlic powder
Freshly ground Himalayan pink salt
40-month-aged Parmigiano Reggiano
A pinch of chili pepper
Fresh sage leaves

For the main dish:

Italpasta tagliatelle
10 cherry tomatoes, halved
1 clove of garlic
Extra virgin olive oil
Salt
3-month-aged goat cheese (preferably from "La Capra e la Panca" farm in Lanzo Torinese)

Preparation

Prepare the spinach pesto:
Sauté spinach in a pan with a drizzle of olive oil. Add garlic powder, pink salt, Parmigiano, chili pepper, and fresh sage leaves. Blend until smooth and creamy.
Make the sauce:
Bring water to a boil for the Italpasta tagliatelle. Meanwhile, sauté a grated garlic clove in a pan with a bit of olive oil. Add the halved cherry tomatoes, a pinch of salt, and cook for a few minutes.
Cook the pasta:
Cook the tagliatelle in boiling water. Add a small ladle of pasta water to the tomatoes to soften them. When the pasta is al dente, transfer it to the pan with the tomatoes and toss.
Incorporate the pesto:
Add the spinach pesto to the pasta along with another ladle of pasta water. Toss until the sauce reaches a creamy consistency.
Plate and finish:
Plate the pasta, drizzle with a bit of raw olive oil, and garnish with freshly grated goat cheese.