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Egg tagliolini with cherry tomatoes and vegetables

  • 320 g Egg Tagliolini
  • 1 bag Orogel grilled vegetable mix
  • salt and pepper
  • parsley
  • 200 g Piennolo cherry tomatoes
  • extra-virgin olive oil
  • Parmesan cheese
Pasta and Risotto
  1. Cut the cherry tomato in quarters. In a non-stick pan with a drizzle of EVO sauté the tomatoes for a few minutes, add the grilled vegetables in stick and season with salt and pepper.
  2. Boil the tagliolini in abundant salted water, drain and whisk them in pan with the Orogel grilled veggie mix until creamy, sprinkle generously with parmesan and drizzle with EVO.
  3. Garnish with parsley.
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