Eusebi Deli in Glasgow's West End is marking the feast day of Scotland's patron saint with rigatoni dyed with exotic blue liqueur Curacao.
Believed to be the first of its kind in Scotland, Eusebi's blue pasta - a celebration of 'Scottish and Italian heritage' - will be available at the deli counter for St Andrew's Day.
Since opening Eusebi's in Glasgow's West End four years ago, owner Giovanna Eusebi and her team have adapted their pasta recipes, using squid ink, beetroot, peppers and a range of other vegetables to organically colour the dough.
The eatery is home to Glasgow's only pasta lab, where fresh pasta is hand-rolled daily, using just two ingredients, flour and eggs, with no preservatives or chemicals.
It's not the first time Ms Eusebi, whose parents opened the original Eusebi Deli in Shettleston in the city's east end more than 40 years ago, has marked a special occasion with a dash of colour.
She previously created 'tartan pasta' in celebration of Burns Night - using roasted red pepper and spinach purees to create the pasta's tartan look.
Ms Eusebi said: "The whole team here at Eusebi's is dedicated to fresh, authentic, simple pasta, made by hand every day, as my grandmothers and their grandmothers did.
"We've always enjoyed experimenting with colours and flavours to make our pasta truly unique, and our blue curacao pasta is an exciting way to celebrate our Scottish and Italian heritage."
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