Tagliatelle Pasta With Walnuts and Lemon Recipe
If you enjoy pasta, you'll enjoy this dish.
Servings: 4 servings
Equipment
- large pot for cooking pasta
- large skillet for preparing sauce
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
Instructions
Toast the Walnuts
- Place walnuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly browned. Remove from heat and set aside.Tip: Watch closely—walnuts burn fast and will taste bitter if over-toasted.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook tagliatelle until al dente according to package instructions.
- Reserve ½ cup of pasta water before draining.
Prepare the Walnut Cream Sauce
- In a large skillet, melt butter over low to medium heat.
- Stir in the heavy cream gradually, keeping the heat gentle.
- Puree half the toasted walnuts in a blender or food processor until smooth, then stir into the cream.Tip: Add cream slowly and stir constantly to prevent the sauce from separating.
Combine Pasta & Sauce
- Add drained tagliatelle directly to the skillet with the sauce.
- Toss to coat evenly, adding a little reserved pasta water if needed to reach a silky consistency.
Add Flavor Boosters
- Stir in grated Parmesan, lemon zest, and juice. Taste and adjust salt and pepper.
- Toss again until everything is well incorporated.Tip: Add lemon at the end to keep its bright, fresh flavor without curdling the cream.
Finish & Serve
- Plate the pasta, sprinkle with the remaining toasted walnuts and chopped parsley for color and texture. Serve immediately.
Notes
I like to have some Parmesan on the table for those who want more.