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Egg tagliolini with cherry tomatoes of Vesuvius and grilled vegetables in stick

  • 320 g egg tagliolini
  • 120 g mount vesuvius cherry tomatoes
  • 240 g Orogel grilled vegetables mix
  • extra virgin olive oil
  • salt
  • pepper
  • Parmesan cheese
  • 4 fresh basil leaves
Pasta and Risotto
  1. Cut the cherry tomatoes in quarters and toss them in a non-stick pan with a little EVO, add the Orogel Trio of grilled vegetables mix. Season with salt and pepper and allow the flavors to blend for a few minutes.
  2. Boil the tagliolini in abundant salted water, drain, toss them in a pan with the Orogel grilled vegetables in stick adding a handful of parmesan cheese, a drizzle of EVO and fresh basil leaves.
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