Tagliatelle with rocket pesto, almonds and anchovy sauce



  • 250g Tagliatelle all’uovo Agnesi
  • 500g rocket
  • 25g almonds
  • 2 tsp. filtered anchovy sauce
  • 1/2 Garlic clove
  • 35g Parmesan shavings
  • 30ml extra virgin olive oil
  • Salt and Pepper to taste


  1. Blend the raw almonds with the anchovy sauce, olive oil, garlic and Parmesan shavings until smooth.
  2. Continue blending and add the rocket. Season with salt and pepper.
  3. Cook the pasta in boiling water for 6 minutes, drain and add the sauce.
  4. Garnish with a drizzle of anchovy sauce and a few leaves of rocket.

Enjoy your meal! :)