Tagliatelle with walnuts and lemon from Plenty More (page 87) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.75 in the US edition.

  • stepharama1 on October 21, 2025

    As other have noted, this is a terrific recipe! I'd like to note that it is also versatile. I didn't have sage so I used a collection of garden herbs that I had (chervil, thyme, oregano and rosemary) and increased the parsley and the pasta was fantastic. I also increased the butter slightly and used a little pasta water to sub for the cream (which I didn't have).

  • AmomentOfMusic on July 28, 2025

    This is an Ottolenghi rarity: a recipe that comes together in under 30 minutes. I don't even know how many times we've made it so far. We usually use fresh linguine and I think it works well. Make sure that you do use the fresh lemon juice. It's what makes the dish. I would generally ignore the quantity for pasta. Just make what you think is reasonable. I like it with a little bit less lemon juice than called for but otherwise make as written

  • lholtzman on February 20, 2024

    Pecorino can be subbed for Parmesan

  • Ganga108 on February 28, 2022

    Pasta night! The sauce is creamy and buttery – just the thing for a cooler Autumn night, although this is perfect for Summer lunches and light dinners as well.

  • peaceoutdesign on July 27, 2021

    Made with Lemon Ricotta Ravioli. i used a bit more cream and a little pasta water but left out the parm just because of the ricotta filling.

  • KarinaFrancis on June 24, 2021

    Yum! This was great and low effort. Don’t skip the toasting of the walnuts, it makes a huge difference

  • fairyduff on June 13, 2021

    Walnuts made an amazing flavour kick to this pasta sauce. I will be making this often.

  • Gegag184 on December 10, 2020

    I did it with pecans and it was good!

  • TCDunlop on September 22, 2020

    I really enjoyed this. Simple, but delivers more taste than many simple recipes. I used mixed bits rather than just walnuts as that’s what I had in. And forgot to toast them! But would def do again.

  • finebec on September 22, 2018

    Will try again using best possible pasta type, i.e. one from Italy; the best Whole Foods had to offer was just too bland.

  • Yildiz100 on November 28, 2016

    Very good, worth doing again, but maybe not right away with so many years good pasta recipes out there. I had to use dried sage and was afraid of overdoing it, so I started with about half a teaspoon. I added about 50% more at the end and it definitely woke the dish up. The toasted walnuts were divine -my new favorite pasta ingredient.

  • Tealismyname on March 08, 2016

    One of the first recipes I made from this. I used fresh pasta but you could definitely substitute for a fettuccini if you need to. I've been thinking of trying this with pecans for someone who is allergic to walnuts.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.