Special Diet

Tagliatelle with Dolcelatte and Walnut Sauce

cook 10 mins
Tags: Gluten free
  • 350 g (11½ oz) gluten-free tagliatelle
  • 250 ml (8 fl oz) single cream
  • 200 g (7 oz) dolcelatte cheese, crumbled
  • 100 g (3½ oz) walnut pieces, toasted
  • 2 tablespoons shredded basil leaves
  • Cook the pasta in a large saucepan of boiling water for 8–9 minutes, or according to the pack instructions.
  • Meanwhile, put the single cream in a frying pan with the dolcelatte and place over a medium-low heat. When the cheese is melted, stir in the walnuts.
  • Drain the pasta and toss in the creamy cheese and walnut sauce.
  • Serve in warmed bowls, sprinkled with the shredded basil.
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