How can you give up a good plate of Tagliolini? Then, you cannot but try Tagliolini with rocket and almond pesto.

In our opinion, it is practically impossible! Whether simply with tomatoes or with other more complex ingredients for seasoning, pasta is the first course par excellence and one of the symbols of our Mediterranean identity.

Our Tagliolini with rocket and almond pesto is, needless to say, a gluten free recipe that can be considered a complete dish: it contains vegetables, carbohydrates and the health-promoting oils of dried fruit. Any other ideas for pasta? Definitely Amatriciana!!!

Tagliolini with rocket and almond pesto

carbohydrates 40.98g per 100g without the sautéed vegetables

Ingredients for 4 servings

  • 400 g corn gluten-free Tagliolini Verrigni**
  • 70g rocket
  • 35g almonds, peeled
  • diced mixed vegetables to taste
  • extra virgin olive oil, salt and pepper as needed

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Prepare the rocket pesto. Put water on the stove and bring it to the boil, add a pinch of coarse salt and blanch the rocket for 1 minute. Drain the rocket and throw it into a bowl with cold water, or water and ice.
  2. In a blender, blend the almonds to a flour.
  3. Remove the rocket from the water and place it in a tall glass to be used with an immersion blender. Add about 30g of extra virgin olive oil and blend well, if necessary add 1-2 tablespoons of water; finally add chopped almonds and season with salt and pepper.
  4. Chop up some vegetables (we made a brunoise with leek, courgette, carrot, red pepper, yellow pepper and green beans) and sauté them for a few minutes in a non-stick pan with a little oil, a pinch of salt and pepper.
  5. Cook the Tagliolini in plenty of salted water, drain them al dente, keeping some of the cooking water. Season with rocket pesto and serve with the sautéed vegetables.
  6. This recipe does not use cheese so it is suitable for lactose and dairy protein intolerant people as well as vegetarians and vegans.


Tagliolini with rocket and almond pesto

Version with gluten of Tagliolini with rocket and almond pesto

Replace gluten free Tagliolini with standard ones.

Warmer and longer days lead us to have the desire to organise aperitifs with friends, outdoor dinners or parties.
We are well aware of this, in fact the recipe we recommend today will not only serve as an accompaniment to sauces, deli meats or snacks, but also as a tasty afternoon snack: Maxi teff crackers.

Crispy, fragrant, tasty and easy to prepare… let’s see how!

Maxi teff crackers

65.12g carbohydrates per 100g


  • 150g gluten-free bread flour mix, brand Schär Mix B**
  • 150g water
  • 100g wholemeal rice flour*
  • 50g corn flour*
  • 50g teff flour*
  • 30g extra virgin olive oil
  • 7g fine salt
  • 3g brewer’s yeast

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Mix together all the ingredients, except the oil, to form a smooth, even dough.


2. Roll it out into very thin layers and cut into long, rather wide rectangles as desired; then place them on a baking tin covered with a sheet of baking paper, prick the surface with a fork and brush it with oil.


  1. If you wish, you can sprinkle the surface with sesame seeds or other seeds and herbs.
    Bake in a static oven preheated to 200°C for 10-15 minutes until crispy.


Now you can serve them!
Our tip: try them with Chickpea hummus!