Tagliatelle with walnuts and gorgonzola recipe

  • Serves 4
  • 15 mins to prepare and 14 mins to cook
  • 398 calories / serving
  • Healthy
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Italian tagliatellewithwalnutsandgorgonzola He

Cook the tagliatelle in a large saucepan of boiling, salted water until al dente; usually 8-10 minutes. Drain the tagliatelle and reserve some of the cooking liquid.

Transfer back into the saucepan and dress with the olive oil, tossing well to coat evenly, adding a little of the cooking liquid to moisten the pasta as well. Heat a medium frying pan set over a moderate heat until hot and toast the walnuts for 30 seconds, tossing occasionally.

Add the pasta along with the cubed Gorgonzola. Transfer to serving plates and sprinkle the chopped parsley on top. Serve immediately.

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  • Ingredients

  • 300g tagliatelle
  • 25ml olive oil
  • 25g walnuts, roughly chopped
  • 75g Gorgonzola, cubed
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
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  • Energy 1675kj 398kcal 20%
  • Fat 13.1g 19%
  • Saturates 4.4g 22%
  • Sugars 5.2g 6%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 60.6g Protein 13g Fibre 4.2g

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