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 (p. 93)
  • Végétarien



  • 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


  • Walnut Cream

  • Pasta

Personal Note

To help you with this recipe

RICARDO Medium Grater

RICARDO Medium Grater

17.99 $

This large stainless steel grater with a medium blade is perfect for grating cheeses, chocolate or vegetables. The handle and the non-skid strip allows for a comfortable and secure grip.

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