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Tagliolini with walnut and caper pesto

This is an unusual twist on traditional pesto and the walnut will add a lovely texture.


  • 500g fresh or dry Tagliolini pasta

  • 50g flat leaves parsley (chopped)

  • 180ml extra virgin olive oil (good quality)

  • 2 garlic cloves (chopped)

  • 80g walnuts halves (chopped)

  • 50g salted butter (softened)

  • 5 tablespoons of freshly grated Pecorino Romano cheese

  • 2 tablespoons of capers in salt (rinsed and chopped)

  • Salt and pepper to taste


  • 1.

    Place the walnuts, garlic, capers and a little salt in a pestle and mortar and pound until broken up. Add in the parsley and continue to pound until you create a paste.

  • 2.

    Transfer the mixture into a bowl and gradually mix in the oil until creamy and thick.

  • 3.

    Beat in the butter and season with pepper. At the end beat in the Pecorino cheese. (If you don’t have a pestle and mortar, briefly pulse the ingredients in a food processor to a rough pesto).

  • 4.

    Cook the pasta in a large saucepan with salted boiling water until al dente. Drain and place back in the saucepan away from the heat.

  • 5.

    Pour the pesto in the saucepan and with the help of a wooden spoon, fold the pesto into the pasta for at least 30 second making sure that the pasta is well dressed.

  • 6.

    Serve immediately with a cold beer.

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