Walnut, Oregano and Lemon Tagliatelle with Roast Radicchio Salad





This meal was a brief, pleasurable interlude in a mad day of work, in which I was writing until 2am. 

Serves 1


1 handful, walnuts, finely chopped

zest of ½ lemon

squeeze of lemon juice

lots of olive oil

handful of fresh oregano leaves, torn

2 finely sliced garlic cloves

100g tagliatelle


½ head of radicchio quartered

a few shavings of parmesan

squeeze of lemon juice

How to make: 

Place a large pot of salted water on to boil. In a frying pan place the garlic in about 4 tablespoons of olive oil. Gently heat until the garlic is aromatic, then add the walnuts and cook over a low heat for a few minutes. When the pasta is ready, save a few tablespoons of cooking water. Add the oregano and lemon zest to the walnuts, a good pinch of salt and a squeeze of lemon juice. Toss with the pasta and the tablespoons of cooking water. Taste for seasoning and add extra olive oil if needed.


When the pasta is cooking, roast the quartered radicchio (as in the picture) in a hot oven or grill. When the edges are browned, drizzle with olive oil, shave parmesan over them season with salt and pepper and a squeeze of lemon juice.


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