Walnut Tagliatelle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 tablespoon vegetable broth
- 300 ml whipped cream
- 200 g Goronzola or Emmentaler
- 400 g pasta (taliatelle)
- salt
- 60 g walnuts
- 4 tablespoon basil
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in plenty of boiling salted water according to the instructions on the packet.
- Bring the vegetable stock and whipped cream to the boil and simmer uncovered over high heat for 2 minutes. Debark the Gorgonzola, dice finely and add. Melt over medium heat.
- Roughly chop the walnuts and roast them in a pan without oil.
- Drain the pasta, collect some pasta water. Mix the pasta into the sauce, mix with a little pasta water to make it smoother.
- Serve sprinkled with the roughly torn basil and walnuts.
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