Four tastes of Italy, via Kilkenny
This week, cook up an Italian feast with four recipes from Antonio Cavaliere from Rinuccini restaurant in Kilkenny (rinuccini.com), which celebrates 30 years in business this year
Tagliatelle alla pesto Genovese
Ingredients, serves four
3 cups fresh basil leaves, firmly packed
3 garlic cloves, peeled
Half tsp Maldon salt
125ml extra extra virgin olive oil
3 tbsp pine nuts, toasted
2 tbsp Parmigiano-Reggiano, grated, plus a little extra for garnishing
2 tbsp pecorino, grated
600g fresh tagliatelle
Method
1. Gently wash the basil in cold water and pat dry with a towel.
2. Place all of the ...
