Tagliatelle with Tuna Steak Strips, Radicchio and Pesto Rosso

For the Tagliatelle with Tuna, rinse the fish under cold running water, drain, pat dry, cut into thin strips and coat with Barilla Pesto Rosso, cover and place in the refrigerator to marinate.

Clean the radicchio, cut in half, cut out the bitter root end and cut into 2 x 2cm pieces.

Cook the Barilla Tagliatelle according to package directions.

Roughly chop the hazelnuts and dry roast them in a pan (always keep at it, because the nuts burn very quickly!).

Drain the pasta, reserving a cup of the pasta water.

Add the tuna with Barilla Pesto Rosso to the empty pasta pot, add pasta water and heat briefly. Fold in the radicchio briefly, mix with pasta, serve sprinkled with hazelnuts.

Sprinkle the Tagliatelle with tuna with grated Parmesan.

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