Tagliatelle with Walnut Sauce

Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Author Sherry


  • 2 cups shelled walnuts
  • 1/2 cup chopped Italian parsley
  • 1/4 cup unsalted butter melted
  • 3/4 cup extra virgin olive oil
  • 1 or 2 gloves garlic crushed
  • 1/4 cup grated Parmesan or pecorino Romano cheese
  • Pinch of crushed red pepper flakes optional
  • 1/3 to a 1/2 cup heavy cream
  • 1 pound tagliatelle


  1. Toast walnuts in an ungreased cast iron skillet over low-medium heat until toasty and aromatic. DO NOT BURN.
  2. Add walnuts and parsley to bowl of food processor and pulse until ground and blended. Gradually pour in butter, olive oil, garlic, cheese, pepper flakes, and cream; pulse once or twice, or until blended. Add a bit of the pasta water to the walnut mix if a thinner sauce is desired.
  3. Toss with hot pasta and serve.