Tagliatelle with Walnut Cream Sauce
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 […]
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
Instructions
- In a food processor, purée all of the ingredients until very smooth. Season with salt and pepper. Set aside.
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.