• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Tagliatelle Pasta With Walnuts and Lemon Recipe

    January 6, 2015 by G. Stephen Jones 4 Comments

    Jump to Recipe Print Recipe

    Tagliatelle Pasta with Walnut Cream Sauce

    A Simple Sauce for a Unique Pasta

    For Christmas, my wife gave me the hot, new cookbook by Yotam Ottolenghi called Plenty More. It is his follow up to his bestselling, Plenty, and continues to delve into vegetarian cooking.

    What I really like about this cookbook is that it is organized by cooking methods rather than season or course. I am a huge fan of learning cooking techniques so this cookbook demonstrates many of the important techniques.

    Tagliatelle Pasta

    If you are not familiar with tagliatelle, it is a ribbon pasta from the northern region of Italy called Emilia-Romagna. It comes from the Italian word tagliare which means "to cut" and is often served with the classic meat sauce called Bolognese, one of my favorites.

    It's great fresh if you can find it or enjoy preparing your own home-made pasta but I found some dried tagliatelle and my local market that worked fine for this recipe. You can also substitute fettuccine or any other ribbon pasta.

    Walnuts and Cream

    In my opinion, this is one of the great combinations for a pasta sauce especially when you add a little lemon, parsley and Parmesan cheese. Be sure to only use fresh walnuts.

    I purchased shelled walnut pieces at a vegetarian market where I could taste them before I bought them to make sure they were not bitter. It also saves on prep time not having to shell them.

    Lemon Zest

    Sage Butter

    Walnut Cream Sauce

    Tagliatelle Pasta Recipe

    Tagliatelle Pasta and Parmesan Cheese

    Print Recipe

    Tagliatelle Pasta With Walnuts and Lemon Recipe

    If you enjoy pasta, you'll enjoy this dish.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Pasta
    Cuisine: Italian
    Servings: 4 servings

    Ingredients

    • 1 cup walnuts shelled and broken up into pieces
    • 4 tablespoons butter unsalted
    • ⅔ cup fresh sage leaves shredded by hand
    • zest lemon
    • 6 tablespoons heavy cream or half and half
    • 16 ounces dried tagliatelle
    • 3 cups fresh Parmesan shaved or grated
    • 1 cup flat leaf parsley chopped medium
    • 4 tablespoons fresh lemon juice
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Preheat the oven to 325°F and bring a large pot of salted water to a boil.
    • While the oven is heating up, prep all the ingredients and get them all in place to work with. This will greatly reduce the cooking time and help with timing.
    • When the oven is preheated, place the walnut pieces onto a baking sheet and toast in the oven for about 15 minutes.
      After 7 - 8 minutes, give them a toss and be careful not to let them overcook or burn. When done, remove from oven and let cool.
    • While the walnuts are toasting, heat up a fry pan over medium-high heat and when hot, add the butter.
      As soon as the butter melts, add the shredded sage leaves and cook for 2 - 3 minutes. You are making sage butter, one of flavors of all time.
    • At this point, the butter will start to brown which is good, but don't let it burn. Add lemon zest, cream, a little bit of salt and a couple of grinds of fresh pepper. Stir to combine ingredients.
    • Remove the pan from heat and set it aside until you are ready to add the pasta and other ingredients.
      Be careful not to let the cream separate by cooking too long.
    • When the pasta comes to a boil, add the tagliatelle and cook until al dente. This takes 8 - 12 minutes.
      When perfectly cooked, remove and reserve some of the pasta water in case you need it to thin out the sauce a little.
    • Reheat the sauce on medium-low and if too thick add some of the reserved pasta water.
    • You can drain now drain the tagliatelle and add it to a big bowl or if the pan you are using is big enough, add the pasta right to the sauce. Either way, add the walnuts, Parmesan and parsley and stir to combine.
    • Add the lemon juice, toss again, taste and adjust seasoning with salt and pepper.

    Notes

    I like to have some Parmesan on the table for those who want more.

     

     

    « Culinary Jobs in the Wine Industry
    Simple Pan Sauce For Chicken »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Helen

      January 21, 2015 at 6:44 pm

      Made this wonderfully simple recipe for our weekly pasta night. Great flavors. We loved it.

      Reply
    2. Julia

      April 04, 2018 at 6:22 pm

      Has anyone added garlic? When I think of pasta, I always think of garlic.

      Reply
    3. Jilly

      June 19, 2018 at 5:50 am

      Had this pasta dish for the first time tonight. It's fantastic and so easy. Low air miles - don't think about garlic it is perfect as it is. Five stars

      Reply
    4. Andrea

      December 26, 2018 at 7:46 pm

      I made this last night and I believe my sauce separated as it wasn’t creamy at all. Did anyone have this happen?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Prepping Garlic Cloves For Cooking

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet