Tagliatelle With Walnuts

Tagliatelle With Walnuts

    2oz Organic Walnut Pieces
    1/3 cup of Saffi Saana Extra Virgin Olive Oil
    1/3 cup sage leaves, finely shredded
    grated zest of 1 medium lemon
    10 1/2 ounces fettuccine or linguine
    1 3/4 cups parmesan, shaved
    1/2 cup flat leaf parsley leaves, chopped
    2 tablespoons Saffi Saana Sherry Vinegar
    salt and black pepper


    1. Place a sauté pan over high heat and add 2 tbsp of Saffi Saana Extra Virgin Olive Oil.
    2. Cook for 1 minute, add the sage and fry for about 2 minutes.
    3. Add the lemon zest, 1/2 teaspoon salt, and plenty of black pepper and stir and cook for just a few seconds.
    4. Remove from the heat.
    5. Bring a large pan of salted water to a boil and add the pasta.
    6. Cook for 8 minutes, or according to the package instructions, until al dente. Drain.
    7. Warm the sauce, then add it to the pasta along with the walnuts, Parmesan and parsley.
    8. Toss the mix, stir in the remaining olive oil and sherry vinegar and serve at once.

    Recipe adapted from @Ottolenghi