Tagliatelle with Walnut Cream Sauce

Tagliatelle with Walnut Cream Sauce

  • Preparation 20 min
  • Cooking 10 min
  • Servings 4

Considered a classic in Italy, this dish is less common on our side of the pond. All the more reason to make it at home on a Wednesday night, especially given how simple it is to pull off. Pasta ribbons are coated in a pesto-like sauce made with walnuts, Parmesan and artichoke hearts. These ingredients work beautifully in concert, with the cheese serving as a buttery foil for the sharp walnuts.

Featured in RICARDO Magazine (WINTER 2019)
  • Vegetarian

Categories

Ingredients

  • Walnut Cream

    • 1 cup (100 g) walnuts
    • 1/2 cup (35 g) Parmesan cheese, freshly grated, plus more for serving
    • 1/4 cup (60 ml) olive oil
    • 2 tbsp (30 ml) water
    • 1 jar (6oz/170 ml) artichokes packed in oil, rinsed and drained
  • Pasta

    • 3/4 lb (340 g) tagliatelle
    • ½ cup (50 g) roasted walnuts, roughly chopped

Preparation

  • Walnut Cream

  • Pasta

Personal Note