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| 12 x ca. 30 g | Tagliatelle or pappardelle |
| | salt |
| | pepper |
| 2 | Sweet ripe tomatoes |
| 2 gross | cloves garlic |
| 2 x ca. 30 g | Freshly grated Parmesan cheese plus extra; to serve |
| 1 | Handful fresh parsley |
| 4 Esslöffel | olive oil extra virgin |
| 1 | Handful torn fresh basil leaves |
| 2 x ca. 30 g | Walnut pieces |
| 3 Esslöffel | Single cream |
| 1 | Sprigs fresh basil to garnish |
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1. Cook the pasta in boiling salted water as directed on the packet.
2. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic.
3. Put the tomatoes, garlic, pepper, Parmesan cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, then add the basil and walnuts.
4. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with Parmesan cheese.
flat, ribbon noodles but for a change I use pappardelle. These are broader noodles which sometimes have wavy edges.
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