Beet Tagliatelle with Walnuts

beet tagliatelle with walnuts
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 pound Beet Pasta Dough
  • 4 tablespoons butter
  • 10 ounces firm sheep's-milk cheese, finely shredded
  • 1/2 cup finely chopped flat-leaf parsely
  • 2 cups walnut halves, toasted and coarsely chopped
  • salt and pepper


Cut the pasta dough into tagliatelle.

In a large pot of boiling, salted water, cook the tagliatelle, stirring often, until al dente, about 3 minutes.

Meanwhile, in a large, heavy skillet over medium-high heat, melt the butter. Stir in 1 cup of the pasta cooking water. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Toss with half of the cheese, adding more pasta water as needed to form a creamy sauce. Toss with the parsley and half of the walnuts; season with salt and pepper. Sprinkle with the remaining cheese and walnuts.