TAGLIATELLE WITH WALNUT AND LEMON
Spread out the walnuts on baking sheet and toast in the oven for 15 minutes. remove and set aside to cool.
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Place a pan over high heat and add butter. Cook for one minute.
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Add the sage, and fry about 2 minutes, until the butter starts to brown.
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Add the lemon zest, cream, 1/2 teaspoon salt, and plenty of black pepper and stir an cook for just a few seconds to thicken the sauce a little. Remove from the heat at one so the cream doesn't separate. Set aside until ready to use.
Bring a large pan o salted water to boil and add the pasta. Cook for 8 minutes, or according to the package instructions
➤ 2/3 cup (60 g) walnuts,
roughly broken up;
roughly broken up;
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➤1/3 cup (10 g) sage leaves,
finely shredded;
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➤ 2 tbsp lemon juice;
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➤ 2 tbsp (30 g) unsalted butter;
------------------------------------------------➤1/3 cup (10 g) sage leaves,
finely shredded;
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➤ grated zest of 1 medium lemon;
------------------------------------------------➤ 3 tbsp heavy cream; ;
------------------------------------------------ ➤ 10 1/2 oz (300 g) tagliatelle or tagliolini;
------------------------------------------------➤ 1 3/4 cups ( 50 g) Parmesan, shaved;
------------------------------------------------➤ 1/2 cup (15 g) flat leaf parsley leaves, chopped;
------------------------------------------------➤ 2 tbsp lemon juice;
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➤ salt and black pepper;
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