This recipe of Tagliatelle with Walnut Sauce is a fantastic recipe from Italy where walnuts grow all over, with the best coming from Campania and Liguria. Green walnuts are used to make a digestif called nocino.

Lightly toast the walnuts in a dry frying pan, over moderately high heat, for 2 minutes, or until browned. Set aside to cool for 10 minutes. Put the cold walnuts in a food processor with the parsley and blend until finely chopped. Add the butter and mix together. Gradually pour in the olive oil in a steady stream while mixing. Add garlic, Parmesan and cream; season with salt and black pepper.

Just before serving, cook the pasta in a large saucepan of boiling salted water until al dente. Toss through the sauce to serve.

About tagliatelle: Tagliatelle pasta comes in fresh or dried ribbons, also known as fettuccine, particularly the slightly thicker ribbons in central and southern Italy. It is traditionally eaten with meat.