Tagliatelle with walnut sauce Recipe
Ingredients
- 100 g nuts
- 35 g Parmesan, grated fresh, more to serve
- 60 ml olive oil
- 30 ml water
- 340 g noodles
- 50 g roasted walnuts, roughly chopped
Directions
- In a food processor, blend all the ingredients until very smooth. Season with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook the pasta al dente. Store 1 ½ cup (375 ml) of cooking water and drain the pasta.
- In a pan over medium heat, heat the walnut cream with 1 cup (250 ml) of the reserved cooking water. Add the pasta and mix well to season. Adjust the seasoning. Add other preserved cooking water if the consistency is too dense. When serving, garnish with chopped walnuts and other Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 650 | |
| Calories from Fat 283 | 44% |
| Total Fat 32.96g | 41% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 463mg | 19% |
| Potassium 208mg | 6% |
| Total Carbs 78.14g | 21% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.38g | 1% |
| Protein 11.23g | 18% |
