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Tagliatelle with walnut sauce and black truffle

Recipe by Jo Feehan- Second Helping

Serves 2

  • 125gm toasted walnuts
  • 1 clove garlic
  • 20gm butter
  • 1/3 cup extra virgin olive oil
  • 1/3 cup thickened cream
  • 1/3 cup flat leaf parsley
  • 20 gm black truffle
  • 240 gm tagliatelle pasta
  1. Set aside 1 tblsp walnut pieces. Place the rest of the walnuts along with the garlic, butter, and parsley into a food processor. Turn on and slowly add olive oil until a paste forms.
  2. Remove from food processor, season to taste with salt and pepper and stir in cream.
  3. Cook pasta in a large pot of salted boiling water according to instructions. Drain and return to saucepan. Add walnut sauce and stir through over a low heat.
  4. Grate a little truffle into the pasta and stir through. Slice the remainder with a mandolin.
  5. Spoon your tagliatelle with walnut sauce and black truffle into serving bowls, top with remaining walnuts and truffle slices.