Cook the tagliatelle until al dente then refresh. Bring the Sublime to the boil, add 30 g of pistachio oil and season. Soften the chopped garlic with 20 g of pistachio oil, tip in the tagliatelle. Add the cherry tomatoes, olives and shredded basil then season. Transfer to shallow-bottomed serving dishes Use a hand-held blender to emulsify the Sublime and place the foam on top of the tagliatelle. Decorate with a sprig of basil.
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by Nicolas BoussinSee recipe