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Cheese & walnut tagliatelle

Iceberg lettuce


Total: 25 min


5 min


20 min


2 servings
  • 130 g Tagliatelle
  • 100 mL Crème fraîche half fat
  • 20 g grated parmesan cheese
  • 1 Shallots
  • 15 g walnut kernels
  • 80 g Batavia lettuce
  • 15 mL Sunflower oil
  • 0.5 teaspoon Mustard
  • 5 mL Wine vinegar
  • 15 mL Walnut oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Cook the pasta in a large saucepan of salted boiling water, according to the package instructions.
  • Prepare the iceberg lettuce and its vinaigrette sauce.
  • Coarsely grind the walnuts in a blender into a not too fine powder.
  • Peel and chop the shallot.
  • In an anti-stick frying pan, stir-fry the shallot for 2 minutes in hot oil.
  • Remove from the heat, stir in the cream and simmer for 3 minutes over low heat.
  • Don't bring the cream to a boil. Add salt.
  • Swirl in the parmesan, sprinkle with pepper.
  • Mix the sauce with the pasta in deep plates.
  • Sprinkle with walnuts.
  • Serve the cheese and walnut pasta along with the red iceberg lettuce.

Recipe tips

  • Try to avoid adding salt during your meals.