Beetroot tagliatelle

Name: Beetroot tagliatelle
Yield: 4
Cuisine: Italian
Ingredients: 500g mussels, scrubbed and debearded; 3 tablespoons olive oil; 1 clove of garlic, peeled and finely sliced; 150ml dry white wine; 1 small knob of unsalted butter; 2 good handfuls of fresh flat-leaf parsley, roughly chopped; 500g beetroot tagliatelle; pesto

With pesto, mussels & white wine

Not Too Tricky

serves 4

About the recipe

I learnt this recipe from an Italian friend of mine who lives in Florence. The colours are quite interesting and the mussels and pesto work surprisingly well together, so it is definitely worth trying – and it’s very quick to make.

The Naked Chef, p61

nutrition per serving

Calories

30%

Fat

33%

Saturates

25%

Sugars

Salt

22%

Protein

63%

Carbs

23%

Fibre

of an adult’s reference intake

Ingredients

500g mussels, scrubbed and debearded

3 tablespoons olive oil

1 clove of garlic, peeled and finely sliced

150ml dry white wine

1 small knob of unsalted butter

2 good handfuls of fresh flat-leaf parsley, roughly chopped

500g beetroot tagliatelle

pesto

Method

Find the recipe!

For the full recipe, head to page 61 of The Naked Chef.

Tags

The Naked Chef Pasta Beetroot Pesto Mussels Seafood Italian-style

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The Naked Chef

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