Sophie's Lemon & Walnut Tagliatelle

Ingredients

• 60g walnuts, broken up roughly

• 30g unsalted butter

• 10g sage leaves, finely shredded

• grated zest of 1 medium lemon

• 3 tbsp double cream

• 300g tagliolini (or tagliatelle if unavailable)

• 50g Parmesan, shaved

• 15g parsley, chopped

• 2 tbsp lemon juice

• salt and black pepper

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Directions

Heat oven 180c

Preheat the oven to 160C/140C Fan/Gas Mark

Spread out the walnuts onto a baking tray and roast in the oven for 15 minutes. Remove and set aside to cool.

Place a medium frying pan on a high heat and add the butter. Cook the butter for a minute and then add the sage. Fry until the butter begins to turn brown. Then add the lemon zest, cream, 1/2 tsp of salt and plenty of black pepper. Cook the creamy mixture for a minute so that it thickens.

Bring a large pan of salted water to the boil. If you using fresh pasta, then cook til al dente, which should take 2-4 minutes. If using dry pasta, then cook for approximately 8 minutes. Drain the pasta, reserving a little of the water.

Warm the sauce through, adding a little of the cooking water if it has become thick. Then add the sauce to the pasta, along with the walnuts, parmesan, parsley and lemon juice.

Serve at once with garlic bread.

Original recipe from: Ottolenghi Plenty More