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Tagliolini with Walnuts and Lemon

Tagliatelle comes from the word tagliare, meaning "to cut". Tagliolini are simply thinly cut tagliatelle. Either will work here. Serves two.

60g walnuts, roughly broken up
30g unsalted butter
10g sage leaves, finely shredded
Grated zest of 1 medium lemon
3 tbsp double cream
Salt and black pepper
300g tagliolini
50g parmesan, shaved
15g parsley, chopped
2 tbsp lemon juice

Heat the oven to 140C/285F/gas mark 1. Spread the walnuts out on a baking tray, roast for 15 minutes, remove and set aside to cool.

Put a medium sauté pan on a high heat and add the butter. Cook for a minute, add the sage and fry for two minutes, until the butter starts to brown.

Add the lemon zest, cream, half a teaspoon of salt and plenty of black pepper, stir and cook for just a few seconds, to thicken a little. Remove from the heat, so the cream doesn't split, and set aside.

Bring a large pan of salted water to a boil, add the pasta and cook until al dente. Drain, reserve a few tablespoons of the cooking liquid, and put the pasta in a large bowl.

Warm the sauce through, adding some of the reserved cooking liquid if it has gone very thick, then pour over the pasta. Add the walnuts, parmesan and parsley, stir in the lemon juice and serve at once.