Tagliatelle with walnuts and lemon from Essential Ottolenghi: A Collection (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

  • 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.

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