Give me 15 minutes, I give you Tagliatelle with lemon and walnuts!

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You may have seen this simple recipe elsewhere but I gave it a go without the sage. I don’t think it needs it as I wanted the flavours of  lemon and roasted walnuts to clearly come through. They sure do, the lemon and walnuts almost make a song and dance in your mouth, as if they were the only ones in the recipe. The tagliatelle is a great choice of pasta, it’s ideal for  binding simple sauces.  I normally choose Artigiano Pastaio Giuseppe Cocco’s Tagliatelle All Uovo, what a mouthful! Made with durum

wheat flour and eggs. This delicious egg pasta only takes 4 minutes to cook and al dente too! It’s a simple pasta to make that should only take about 15 minutes to bind together. An ideal recipe for those who wish to spend less time in the kitchen but still feel like an emperor at a colosseum watching the football or a movie! This time round I matched this delicious pasta with a Spanish red, El Rey del Glam, a 100% Garnacha from Madrid and Ribera. It’s gloriously aromatic with a raspberry fruit explosion that allows the walnuts and citrus sauce to stand on its own!

Recipe (serves 2)

  • 80g walnuts, roughly broken up
  • 1 clove of garlic
  • 2 tbsp of olive oil
  • Grated zest of 1 medium lemon
  • 2 tbsp of cream
  • Salt and black pepper
  • 300g tagliatelle
  • 50g of grated pecorino romano
  • 15g parsley, chopped
  • 2 tbsp lemon juice


Heat the oven to 180C. Spread the walnuts out on a baking tray and best to use baking paper. Roast for 15 minutes, remove and set aside to cool. Fry the garlic for about 2 minutes (until lightly browned), add the lemon zest, cream, half a teaspoon of salt and pepper. At this point add some pasta water, stir and cook until it begins to thicken a little. Remove the pan from the heat, so the cream doesn’t split.


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