1. For basil pesto – in a food processor add cleaned basil leaves, garlic cloves, walnuts, salt, pepper powder and little olive oil at a time and pulse it. Keep adding olive oil as it's grinding. Once you reach a slightly coarse paste like consistency, remove and set it aside.
2. Cook Delmonte Tagliatelle pasta as per packet instructions to al dente. Once cooked, strain the pasta out.
3. Heat olive oil in a pan. Fry chopped garlic for a minute. Add the pesto sauce and mix well.
4. Add cooked pasta to the pan and toss well.
5. Now add chili flakes, pepper powder, Italian seasoning and salt to taste. Mix well.
6. Remove from pan, add grated cheese. Add a a few chopped walnuts and basil leaves. Serve.

Enjoy your meal!