Ingredients for 4

400g (14 oz) tagliolini pasta
4 tbsp green pesto (store-bought or homemade)
2 tbsp pine nuts(raw)
8-10 slices of raw Parma ham
200g (7 oz) cherry tomatoes, halved
50g (1/2 cup) Parmesan cheese, freshly grated
1 tbsp olive oil
Salt and freshly ground blackpepper, to taste
Fresh basil leaves for garnish (optional)

Recipe

Bring a large pot of salted water to a boil and cook the tagliolini until al dente. Drain, reserving a little pasta water.
In a small bowl, stir the pesto with a little reserved pasta water to loosen it up if needed. Season with a pinch of salt and pepper.
Slice the Parma ham into strips or tear it up and halve the cherry tomatoes. Set them aside for plating.
Arrange the cooked tagliolini on each plate in a mound or nest shape. Drizzle the green pesto around the pasta (not on top) for a beautiful presentation.
Top the pasta with strips of raw Parma ham, halved cherry tomatoes, and scatter the raw pine nuts over the dish. Finish with freshly grated Parmesan
Garnish with fresh basil leaves, if desired, and serve immediately.

This version of Tagliolini with Green Pesto and Pine Nuts offers a clean, fresh presentation where the pesto elegantly surrounds the pasta, allowing each bite to be enriched with its herby flavor. The raw pine nuts provide natural texture, and the Parma ham adds a touch of luxury.