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Pasta with Mediterranean vegetables and walnut sauce

Recipe from: 2/6/1997 12:00:00 AM
Ingredients 14
Servings 4


  • 300
  • 2
    small onions, cut into wedges
  • 125
    olive oil
  • 4
    small courgettes, thinly sliced lengthwise
  • 1
    red pepper, seeded and sliced into strips
  • 6
    cherry tomatoes, halved
  • 15
    fresh thyme
  • 5
    grated lemon rind
  • salt and freshly ground black pepper
  • 150
  • 1
    clove garlic crushed
  • 45
    parsley, finely chopped
  • 50
    cottage cheese
  • fresh sprigs thyme for garnishing


Cook the tagliatelle in rapidly boiling, salted water until done but still firm. Stir-fry the onions in 45 ml of the olive oil until tender and translucent. Add the courgettes and peppers and stir-fry until just tender. Add the tomatoes, thyme and lemon rind. Season with salt and black pepper to taste. Place the walnuts and garlic in a food processor and process. Add the parsley. Add the remaining 80 ml olive oil and process to form a paste. Transfer to a dish and stir in the cottage cheese. Mix the walnut paste with the tagliatelle. Spoon the vegetable mixture over the tagliatelle and serve hot. Garnish with sprigs of fresh thyme if desired.

Read more on: shallow-fry

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