Tagliatelle with herb butter and baked vegetables
4 servings
15 minutes
Tagliatelle with herb oil and roasted vegetables is a delightful dish of Italian cuisine, infused with the aromas of fresh herbs and the sweetness of roasted vegetables. The roots of this dish trace back to Mediterranean culinary traditions, where pasta is often paired with olive oil and seasonal ingredients. Roasted eggplant and peppers add rich texture and a hint of smokiness, while fresh herbs mixed with garlic oil create a rich and refreshing flavor. Tagliatelle perfectly absorbs the sauce, ensuring a harmonious blend of all components. The dish is ideal for warm evenings, festive dinners, or cozy home lunches. Topped with Grana Padano, it becomes even richer and more elegant, delighting gourmets with its refined taste.
1
Preheat the oven to 200 degrees.
2
Bake the pepper and eggplant in their skins for about 40-50 minutes depending on their size.
3
Flip after 20 minutes.
4
Remove from the oven and place in an airtight plastic container, tightly close the lid, and refrigerate overnight to easily peel the skin off the pepper.
5
For all greens except for onion, basil, and cilantro, remove the leaves from the stems and place them in a blender with olive oil and 4 crushed garlic cloves. Basil can be added with the stems.
- Extra virgin olive oil: 50 ml
- Garlic: 4 cloves
- Fresh cilantro (coriander): 0.5 bunch
- Green basil: 0.5 bunch
- Fresh thyme: 2 stems
- Fresh rosemary: 1 stem
- Fresh mint: 2 stems
6
Add chopped green onion and olive oil.
- Spring onion: 1 stem
- Extra virgin olive oil: 50 ml
7
Remove the root part of the cilantro, wash it well, and place it with the stems in a blender. Blend at maximum speed for 5 minutes. The result should be a sauce with a consistency more liquid than pesto.
- Fresh cilantro (coriander): 0.5 bunch
8
Peel the eggplant and peppers, and cut them into thin strips.
- Eggplant: 1 piece
- Fresh red bell pepper: 2 pieces
9
Add herbal oil to the peppers and eggplant and mix well.
- Extra virgin olive oil: 50 ml
10
Boil the tagliatelle according to the package instructions. Drain the water and add to the vegetables. Mix well.
- Green tagliatelle (spinach): 400 g
11
Serve topped with grated grana padano (or parmesan) cheese.
- Grana Padano cheese: 100 g
