Egg Taglierini with bicolour sauce

  • Difficulty


  • 350 g0UW0305
  • 30 g Butter
  • 80 g basil leaves
  • 30 g pine kernels
  • 3 tbsp grated Parmesan cheese
  • 1 tbsp grated Pecorino cheese
  • 1 fresh spring onion
  • 1 small bunch basil
  • 1 sprig thyme
  • 1 bay leaf
  • 1 sage leaf
  • salt and pepper
Taglierini n° 305 all’uovo


First the tomato sauce: blanch the tomatoes in boiling water, peel them and once deseeded and drained chop them coarsely. Finely chop the onion, rinse the thyme, the basil and the sage and keep them aside.Place 2 tbsp of oil in a pan, add 1/2 bunch of basil, the spring onion, the leaf of sage, the bay leaf, the thyme and fry until soft. Add the tomatoes, the salt and pepper and simmer for 10-12 minutes, mixing from time to time.Add the basil and the leftover oil. In the meanwhile prepare the pesto, mixing the garlic, the pine kernels, the basil and half of the oil. Once it is a smooth thick liquid place it in a bowl, fold it in with the pecorino, the parmesan and the remaining oil.Cook the pasta in a pan with plenty of boiling salted water, drain it when al dente and season it with a knob of butter, arrange it in a serving dish and alternate pasta with tomato sauce and pasta with pesto.