Recipe

Sage & Walnut Tagliatelle

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Sage & Walnut Tagliatelle

Tagliatelle mixed with a sage and parmesan sauce, topped with parsley and toasted walnuts.




Ingredients to serve 2

  • ½ x broccoli- cut into florets
  • 20g x walnuts
  • 1 tbsp x butter (from your pantry)
  • 3g x sage leaves – slice finely
  • 1 tbsp x lemon
  • 25ml x cream
  • 200g x tagliatelle
  • 75g x parmesan – grate finely
  • 15g x parmesan – shave with a peeler
  • 10g x parsley – chop leaves roughly
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 1 x broccoli- cut into florets
  • 40g x walnuts
  • 2 tbsp x butter (from your pantry)
  • 5g x sage leaves – slice finely
  • 2 tbsp x lemon
  • 50ml x cream
  • 400g x tagliatelle
  • 150g x parmesan – grate finely
  • 30g x parmesan – shave with a peeler
  • 20g x parsley – chop leaves roughly
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil a full kettle.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice. Set the juice and zest aside, separately.

Step 3

Spread the broccoli florets out onto a tray and drizzle over olive oil, salt and pepper. Bake in the oven for 20 minutes, until slightly charred and softened, you still want them to have a slight bite.

Step 4

Place the walnuts on a separate try and roast them for 10-15 minutes until golden. Roughly chop the toasted walnuts.

Step 5

Place a pan on a high heat and add the butter. Melt the butter and add the sage, cook for 1-2 minutes until the butter starts to turn golden brown. Remove from the heat. Stir in the lemon zest and cream and season with salt and pepper. (Note: it’s a small quantity of sauce but it will coat the pasta nicely once the parmesan and parsley are mixed through).

Step 6

Pour the boiling water into a pot and add a few pinches of salt. When the water is at a rolling boil throw in the pasta for 6 minutes. When it is cooked but still has a slight bite, its ready. Drain the pasta but reserve a little of the water from the pasta for the sauce.

Step 7

Warm the sauce, adding some of the water from the pasta to loosen it. Mix in the grated parmesan, lemon juice and parsley (you can leave a little parsley aside for garnish at the end). Mix the sauce through the pasta and top with the toasted walnuts and roasted broccoli and a fresh crack of black pepper.