Ingredients
- 350 g tagliatelle
- 150 g cherry tomatoes
- 80 g black olives
- 50 g pistachio oil
- 200 g Sublime, Cream with Mascarpone
- 1 garlic clove
- basil sprigs and shredded basil leaves
- salt
- pepper
Directions
- Cook the tagliatelle until al dente then refresh.
- Bring the Sublime to the boil, add 30 g of pistachio oil and season.
- Soften the chopped garlic with 20 g of pistachio oil, tip in the tagliatelle.
- Add the cherry tomatoes, olives and shredded basil then season.
- Transfer to shallow-bottomed serving dishes Use a hand-held blender to emulsify the Sublime and place the foam on top of the tagliatelle.
- Decorate with a sprig of basil.
