tagliatelle with dolcelatte and walnuts
How to make tagliatelle with dolcelatte and walnuts recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
350 g (11½ oz) tagliatelle
250 ml (8 fl oz) single cream
200 g (7 oz) dolcelatte cheese, crumbled
100 g (3½ oz) walnut pieces, toasted
2 tablespoons shredded basil leaves
Method:
Cook the pasta in a large saucepan of boiling water for 8–9 minutes, or according to the pack instructions.
Meanwhile, put the single cream in a frying pan with the dolcelatte and place over a medium-low heat. When the cheese is melted, stir in the walnuts.
Drain the pasta and toss in the creamy cheese and walnut sauce.
Serve in warmed bowls, sprinkled with the shredded basil leaves.
For dolcelatte and walnut tortilla pizza, wilt 300 g (10 oz) baby spinach leaves in a saucepan with 1 tablespoon olive oil. Heat 2 tortillas according to the pack instructions. Place the tortillas on baking sheets and spread with a 200 g (7 oz) can chopped tomatoes.
Sprinkle with 200 g (7 oz) crumbled dolcelatte and 100 g (3½ oz) toasted walnut pieces. Toast under a preheated hot grill for 3–4 minutes, until bubbling and golden. Total cooking time 10 minutes.
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| tagliatelle with dolcelatte and walnuts |
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