Tagliatelle with potato.

S6

pasta:
500g tagliatelle (dry)
2 large potatoes
60ml olive oil
2-4 cloves of garlic, finely chopped
15ml mascarpone
200ml vegetable stock
30g parmesan, grated
s/p

pesto:
125ml olive oil
200g pine nuts
30g fresh basil
120g parmesan, grated
juice of one lime

Begin with the pesto. Add half of the olive oil and the pine nuts into a hot fryingpan and fry for about 2 min while stirring. Take off the heat and let it cool.
Chop basil and mix with parmesan, lime and the rest of the olive oil. Then pour the pine nuts into the bowl and smash it up with either a rolling pin or a pestle until it becomes a paste.

Peel potatoes, slice into 4ml thick discs. Slice the discs into 4ml wide slices. Then chop into 4ml cubes. Let them lay in water for 5 min to get rid of the starch then drain and dry.
Bring the olive oil up to heat in a frying pan then throw in the potato cubes and fry till crisp and golden. Once golden stir the garlic into the potatoes and take of the heat.
Cook the pasta in salted water. Once done strain but keep some water and put it back into the pan. Over low heat, pour the pesto, mascarpone and stock over the pasta. Season then mix well.
Take the remaining parmesan and shake with the potatoes.
Place the pasta on plates and toss with potatoes.
Serve.

drink: Niti'da Calligraphy