TAGLIATELLE WITH WALNUTS AND LEMON

INGREDEINTS (SERVES 2)

60 g walnuts, roughly broken up

30 g unsalted butter

10 g sage leaves, finely shredded

grated zest of 1 medium lemon

3 tbsp heavy cream

3 tbsp mascarpone

300 g tagliatelle or tagliolini

50 g Parmesan, shaved

15 g flat-leaf parsley leaves, chopped

2 tbsp lemon juice (optional)

salt and black pepper

METHOD:

1. Roast the walnuts in a dry pan until it get some colour. Remove and set aside to cool. 

2. Bring a large pan of salted water to a boil and cook the pasta for 8 minutes, or according to the package instructions, until al dente.

3. Place a pan over high heat and add the butter. Cook for 1 minute, add the sage, and fry for about 2 minutes, until the butter starts to brown. Remove the sage and drain. Add the lemon zest, mascarpone, cream, ½ teaspoon salt, and plenty of black pepper to the butter and stir and cook for just a few seconds to melt the ingredients together.

4. Drain the pasta, reserving a few tablespoons of the cooking liquid (if needed), and place in a large bowl. Add the sauce, along with the walnuts, Parmesan, and parsley. Toss the mix, stir in the lemon juice (it is not necessary according to my opinion), and serve at once.