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.
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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