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+ servings

Tagliatelle with Walnut Sauce

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Entree
Cuisine Italian
Servings 8


  • 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


  • Toast walnuts in an ungreased cast iron skillet over low-medium heat until toasty and aromatic. DO NOT BURN.
  • 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.
  • Toss with hot pasta and serve.
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