Tagliatelle with Garlic and Toasted Walnuts Recipe | Vegetarian Times Skip to main content

Tagliatelle with Garlic and Toasted Walnuts

Using high-quality extra virgin olive oil and cheese is mandatory in such a simple dish. Toast walnuts in a dry skillet over medium-low heat, stirring often to prevent burning. Use more garlic, if you want.



Ingredient Line: 
½ cup extra virgin olive oil
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2 Tbs. butter
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6 cloves garlic, minced
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1 cup finely chopped fresh parsley
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1 cup chopped toasted walnuts plus 4 or 5 whole for garnish
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1 ¼ lb. dried tagliatelle
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1 cup grated Parmigiano-Reggiano


  1. Warm olive oil and butter in medium-sized skillet over medium-low heat. Add garlic, and cook slowly until garlic is fragrant and just starting to turn golden, about 10 minutes. Stir in parsley and toasted walnuts, and keep warm over very low heat.
  2. Bring large pot of lightly salted water to a boil. Place tagliatelle into water, and cook according to package directions. Drain, and toss pasta gently with warmed olive oil mixture.
  3. Add Parmigiano-Reggiano, salt and generous grindings of black pepper, and toss until strands are well coated. Serve immediately in warmed pasta bowls.

Nutrition Information: 

17 g
Total Fat: 
31 g
Saturated Fat: 
6 g
53 g
15 mg
220 mg
3 g
3 g

Comments on this Recipe

I know nuts are healthy. I eat them daily. This recipe seems very high in fats and carbs for one meal.

Parmesan is not vegetarian!!!! its used using animal rennet, legally it has to be to be called parmesan....why is it in all your recipes for vegetarian food?@?@?

Hi Irene, parmesan cheese made using vegetable rennet or microbial rennet is available, though rennet types may not always be specified on the label. Trader Joe's is one US chain that notes the source of the rennet in their cheeses (a guide is also available on their website: http://www.traderjoes.com/guides/rennet-test.asp). Their shredded parmesan cheese is made with microbial rennet and would work well in this recipe. Hope this helps!