Assortment of tagliatelle

Huile d'olive de Nice PDO
Subtle flavour
Assortiment de tagliatelles
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Main course Vegetarian

Ingredients

A PDO
For 4 personnes
  • 400 g tagliatelle (fresh or dried)
  • 300 g of large carrots
  • 2 or 3 cloves of garlic
  • ½ teaspoon of Espelette chilli
  • 4 tablespoons of olive oil from Nice PDO
  • Fresh parsley, to taste
  • Salt and ground black pepper
  • Grated Parmesan

Tip

In summer, replace the carrots with courgettes, which are very easy to cut into tagliatelle. In that case, opt for basil rather than parsley. We also suggest some other pasta recipes: Penne all’arrabiata and Pasta with porcini mushrooms

Instructions

  • Prepare the carrot tagliatelle:
  • Peel and then wash the carrots. Using a vegetable peeler, ‘peel’ the carrots over and over again to make tagliatelle.
  • Cook the pasta in a large saucepan of boiling salted water for the time stated on the packet.
  • Meanwhile, wash the parsley and dry it thoroughly. Remove the stalks and finely chop the leaves. Peel the garlic cloves and remove the germ if necessary.
  • In a frying pan, heat the Nice olive oil PDO with the crushed garlic and Espelette pepper until the garlic begins to brown slightly.
  • Next, add the carrot tagliatelle to the frying pan and fry over a medium-high heat for 3 to 4 minutes, stirring frequently. Make sure they don’t burn and that the garlic and chilli sauce coats the carrots well.
  • Season with salt and pepper to taste and sprinkle with chopped parsley.
  • Drain the pasta. Mix it with the carrot tagliatelle. Sprinkle with Parmesan and serve hot.

Tip

In summer, replace the carrots with courgettes, which are very easy to cut into tagliatelle. In that case, opt for basil rather than parsley. We also suggest some other pasta recipes: Penne all’arrabiata and Pasta with porcini mushrooms
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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