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.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.