Ribbon pasta in walnut-lemon-cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle, thin
• 1 clove(s) garlic
• 100 g walnut kernels
• 1 tbsp olive oil
• 200 g double cream cheese
• ½ tsp lemon zest
• 50 g Grana Padano, freshly grated
• some salt
• some pepper, mixed, from the mill
• some flat-leaf parsley for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian

Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Peel and finely chop the garlic clove. Finely chop the walnuts, reserving a few for garnish. Heat the olive oil in a pan and sauté the chopped garlic, but do not let it brown, or it will become bitter. Then add the chopped walnuts and toast for about 2 minutes, stirring occasionally. Stir in the cream cheese, lemon zest, and 200 ml of the pasta cooking water, and heat everything through. Season to taste with salt, a few grinds of mixed pepper, and the grated Grana Padano. Drain the tagliatelle, toss with the sauce, arrange on plates, and serve garnished with the walnuts and parsley.