- 160 g fresh tagliatelle
- 90 g artichoke hearts (in a jar)
- 80 g Parmesan cheese
- 60 g walnuts
- 2 tbsp dried basil
- 30 ml olive oil
- Salt & pepper
- 15 ml water
For the walnut cream
In a food processor, blitz all the ingredients (except the tagliatelle) until smooth. Season with salt and pepper. Set aside.
For the pasta
- In a large pot of boiling salted water, cook the tagliatelle al dente.
- Take out 2 cups of the cooking water. Drain the pasta.
- Heat the nut cream in a saucepan (low to medium heat) with 250 ml (1 cup) of the cooking water. Add the tagliatelle and coat with sauce. Adjust seasoning. Add more cooking water if necessary. Just before serving, top with walnuts
Recipe & Picture: Paula Soryano