Walnut, Oregano and Lemon Tagliatelle with Roast Radicchio Salad

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

Serves 1

Ingredients: 

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


Salad:  

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.

Salad:

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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