Popular Glasgow restaurant offers tartan pasta for Burns Night

Eusebi’s Deli owner Giovanna Eusebi created the hand-made specialty in their on-site ‘Pasta Lab’.

Giovanna confirmed that the pasta's unique colouring  is made naturally using roasted red pepper puree and spinach puree.

Giovanna said: "We make all our pasta by hand and source the highest quality Scottish produce to make their classic Italian dishes, so to celebrate the merging of cultures between the Scots and Italian, I decided to create a bespoke pasta for this celebratory day of great Scottish food."

Eusebi's will be serving the pasta with a Venison Ragu (£14), alongside other dishes such as a Haggis Ravioli Fritte with Whisky Sauce (£5.50) and a Cranachan Cannoli (£3.95) as part of their celebratory menu.