Tagliatelle with Walnuts and Parmesan

Try a different type of pesto with Arthur Potts Dawson's oregano and walnut sauce for pasta
By Arthur Potts Dawson
Tagliatelle with Walnuts and Parmesan
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • large handful white bread, crusts removed
  • milk, for soaking
  • 1/2 cloves garlic
  • 2 sprigs oregano, leaves picked
  • 2 large handfuls walnuts, shelled, blanched in milk and peeled
  • 100 g parmesan, plus more to serve
  • 2 portions fresh tagliatelle
  • olive oil, for pesto


1. Put the bread into a pan of warm milk to soak.

2. Using a pestle and mortar, crush the garlic. Pound in the oregano followed by the walnuts to make a paste. Add the milky bread (drained) and parmesan, and combine to a paste.

3. In boiling salted water, cook the pasta for 2-3 minutes until al dente.

4. Gradually drizzle a little olive oil into the mortar, mixing until it reaches a pesto-like consistency.

5. Drain the pasta and return to the pan, stirring in half of the pesto mixture. Serve in a pasta bowl, spoon over the remaining pesto and sprinkle over parmesan.

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