Tagliatelle with Walnut Cream Sauce

Name: Tagliatelle with Walnut Cream Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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; 3/4 lb (340 g) tagliatelle; ½ cup (50 g) roasted walnuts, roughly chopped

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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
Egg-free

Tagliatelle with Walnut Cream Sauce

Categories

Ingredients

Walnut Cream

Pasta

Preparation

Walnut Cream

Pasta

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