Boil tagliatelle in salted water until "al-dente" and drain, kepp 1/2 l pasta water. Toss tagliatelle in 2 tbsp olive oil and keep warm.
Heat remaining olive oil, add cherry tomatoes and toss until skin comes off. Add olives, Parmesan, butter and so much pasta water until you get creamy sauce. Add artichokes and briefly heat. Season to taste with salt, pepper and herbs.
Mix mustard and balsamic vinegar and sprinkle on plate in circles. Arrange tagliatelle on plate. Pour over sauce and garnish with pine nuts and herbs.