Egg tagliolini with cherry tomatoes and vegetables
320 g Egg Tagliolini
1 bag Orogel Grilled Vegetable Mix
salt and pepper
200 g Piennolo cherry tomatoes
extra-virgin olive oil
Pasta and Rice Courses
Cut the cherry tomatoes in quarters. Sauté the tomatoes in a non-stick pan with a drizzle of extra-virgin olive oil for a few minutes. Add the grilled vegetable mix and season with salt and pepper.
Boil the tagliolini in abundant salted water, drain and toss them in pan with Orogel Grilled Vegetable Mix until creamy, then add a generous sprinkle of Parmesan and a drizzle of extra virgin olive oil.