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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tagliatelle with Walnuts and Lemon Serves 2 Recipe

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This recipe for Tagliatelle with Walnuts and Lemon Serves 2 is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅔ C- walnuts, roughly broken up
2 tbsp- unsalted butter
⅓ C- sage leaves, finely shredded
grated zest of 1 medium lemon
3 tbsp- heavy cream
10 ½ oz- tagliatelle or tagliolini pasta
1¾ C- Parmesan, shaved
½ C- flat leaf parsley leaves, chopped
2 tbsp- lemon juice
salt and black pepper
Directions:
Directions:
Preheat oven to 325º F
Spread out walnuts on baking sheet and toast in the oven for 15 minutes. Remove and set aside to cool.
Place a saute 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, ½ teaspoon of salt, and plenty of 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.
Bring a large pan of salted water to a boil and add the pasta. Cook for 8 minutes, or according to the package instructions, until al dente. Drain, reserving a few tablespoons of the cooking liquid, and place in a large bowl.
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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