Tagliatelle with Walnuts and Lemon Recipe

Tagliatelle with Walnuts and Lemon Recipe
By The Cooking World, Editorial Staff
April 16, 2021

Quick and Easy Tagliatelle with Walnuts and Lemon Recipe

This week we are back with another recipe from our series We Cook Books. This time we bring you a delicious Tagliatelle with Walnuts and Lemon recipe, from the cookbook Plenty More.

As Yotam Ottolenghi tells us in his book, this recipe sparked a short discussion between two readers about the ideal quantity of pasta in a single portion. As you'll see, this recipe asks for 150 g (10 1/2 oz) of dried pasta per person, which is substantially more than we normally use (80 g / 2.8 oz), but if you are a big fan of pasta and if you feel capable of eating 150 g of pasta go for it!

This Tagliatelle with Walnuts and Lemon recipe is pretty simple and quick to prepare yet delivers an unexpected richness of flavor that we love. If possible make sure you use fresh walnuts, without any bitterness in them.

15 minutes
30 minutes


60 g (2/3 cup) walnuts, roughly broken up
30 g (2 tablespoons) unsalted butter
10 g (1/3 cup) sage leaves, finely shredded
Grated zest of 1 medium lemon
45 g (3 tablespoons) heavy cream
300 g (10 1/2 oz) tagliatelle or tagliolini
50 g (1 3/4 cups) parmesan, shaved
15 g (1/2 cup) flat-leaf parsley leaves, chopped
30 g (2 tablespoons) lemon juice
Freshly ground black pepper
Sea Salt

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  1. Preheat the oven to 160 ºC (325 ºF).
  2. Spread out the walnuts on a baking sheet and toast in the oven for 15 minutes. Remove and set aside to cool.
  3. Place a sauté pan over high heat and add the butter. Cook for 1 minute, add the sage, and fry for about 2 minutes, until the butter starts to brown. Add the lemon zest, cream, 1/2 teaspoon salt, and plenty black pepper and stir and cook for just a few seconds to thicken the sauce a little. Remove from the heat at once so the cream doesn't separate. Set aside until ready to use.
  4. Bring a large pan of salted water to a boil and add the pasta. Cook for 8 minutes, or according to the package instruction, until al dente. Drain, reserving a few tablespoons of the cooking liquid, and place in a large bowl.
  5. Warm the sauce, adding some cooking liquid if it has become very thick, then add it to the pasta along with the walnuts, parmesan, and parsley. Toss the mix, stir in the lemon juice, and serve at once.
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