Tagliatelle in a fresh basil and walnut sauce

4 servings

Ingredients

Quantity Ingredient
12 ounces Tagliatelle or pappardelle
Salt and pepper
2 Sweet ripe tomatoes
2 larges Garlic cloves
2 ounces Freshly grated Parmesan cheese plus extra; to serve
1 Handful fresh parsley
4 tablespoons Extra virgin olive oil
1 Handful torn fresh basil leaves
2 ounces Walnut pieces
3 tablespoons Single cream
1 Sprigs fresh basil to garnish

Directions

SAUCE

1. Cook the pasta in boiling salted water as directed on the packet.

2. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic.

3. Put the tomatoes, garlic, pepper, Parmesan cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, then add the basil and walnuts.

4. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with Parmesan cheese.

Converted by MC_Buster.

NOTES : This is a very rich pasta dish. I usually use tagliatelle which are flat, ribbon noodles but for a change I use pappardelle. These are broader noodles which sometimes have wavy edges.

Converted by MM_Buster v2.0l.

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