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Tagliatelle with walnuts and parmesan

Arthur Potts Dawson from Market Kitchen
Try a different type of pesto with Arthur Potts Dawson's oregano and walnut sauce for pasta

Tagliatelle with walnuts and parmesan

Method

1. Put the bread into a pan of warm milk to soak.

2. Using a pestle and mortar, crush the garlic. Pound in the oregano followed by the walnuts to make a paste. Add the milky bread (drained) and parmesan, and combine to a paste.

3. In boiling salted water, cook the pasta for 2-3 minutes until al dente.

4. Gradually drizzle a little olive oil into the mortar, mixing until it reaches a pesto-like consistency.

5. Drain the pasta and return to the pan, stirring in half of the pesto mixture. Serve in a pasta bowl, spoon over the remaining pesto and sprinkle over parmesan.

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Serves: 2

Prep: 15 min
Cook: 5 min

Ingredients
large handful white bread, crusts removed
Milk, for soaking
1/2 clove Garlic
2 sprigs Oregano, leaves picked
2 large handfuls Walnuts, shelled, blanched in milk and peeled
100g Parmesan, plus more to serve
2 portions fresh tagliatelle
Olive oil, for pesto