Tagliatelle With Cheese And Nuts
For those counting calories, substitute a low-fat soft cheese with herbs and garlic and serve with a green salad. For another variation, substitute chopped ham for the walnuts.
250 g (8 oz) dried tagliatelle
1 tablespoon oil
2 tablespoons single cream
125 g (4 oz) full fat soft cheese with herbs and garlic
75 g (3 oz) walnuts, chopped
Salt and pepper to taste
Place the tagliatelle in a large bowl or wide shallow dish, add the oil and 1 teaspoon salt, then pour over 1.2 litres (2 pints) boiling water, making sure the noodles are covered. Cover and cook on HIGH for 6 minutes. Leave to stand for 3 minutes.
Drain the noodles, then return to the bowl. Stir in the cream, add the cheese in pieces, then the walnuts. Season with salt and pepper and toss together.
Cover and cook on HIGH for 1½ minutes, until the cheese melts.
Toss again, then divide between 4 individual dishes and serve immediately.