Pesto's Cozy Cousin: Creamy Tagliatelle with Toasted Walnut Sauce
🌿 Tagliatelle with Basil and Walnut Sauce: A Pesto Twist
If you love pesto but are looking for a slightly deeper, richer flavor profile, you have to try this Basil and Walnut Sauce. Swapping pine nuts for walnuts adds an incredible creaminess and earthiness that pairs perfectly with the wide ribbons of tagliatelle. It’s fresh, satisfying, and ready in less time than it takes to order takeout!
Tagliatelle with Basil and Walnut Sauce (Walnut Pesto)
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
| Category | Item | Quantity | Notes |
| Pasta | Tagliatelle pasta | 400g | Or use linguine or fettuccine. |
| The Sauce | Fresh Basil leaves | 2 cups (packed) | About two large bunches. |
| Walnuts | 3/4 cup | Toasted for better flavor (see Tip below). | |
| Garlic cloves | 2 large | Or 3 small. | |
| Grated Parmesan cheese | 1/2 cup | Use a vegetarian hard cheese for a veg option. | |
| Extra Virgin Olive Oil | 1/2 cup | Plus extra for serving. | |
| Seasoning | Lemon juice | 1 tsp | Optional, but brightens the flavor. |
| Salt and freshly ground black pepper | To taste | ||
| Reserved pasta water | 1/4 to 1/2 cup | Crucial for the sauce consistency. |
Instructions
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Prep the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente.
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Make the Sauce: While the pasta cooks, combine the basil leaves, walnuts, and garlic in a food processor. Pulse a few times until roughly chopped.
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Process to Pesto: With the food processor running, slowly drizzle in the olive oil until the mixture forms a thick, slightly textured paste. Stop the processor and scrape down the sides.
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Add Cheese & Finish: Add the Parmesan cheese, lemon juice, salt, and pepper. Pulse briefly until just combined. Do not over-blend; you want some texture from the walnuts.
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Emulsify: Before draining the pasta, reserve about 1 cup of the starchy cooking water. Drain the tagliatelle and immediately return it to the empty pot.
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Coat the Pasta: Add the Basil and Walnut Sauce to the hot pasta. Stir to coat. The pasta may look dry—this is where the reserved water comes in. Slowly add the hot pasta water, a tablespoon at a time, until the sauce is creamy and perfectly coats the ribbons of tagliatelle.
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Serve: Transfer the pasta to warm bowls. Finish with a drizzle of olive oil, a few extra chopped walnuts, and a fresh basil leaf garnish.
