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Tagliatelle with walnuts and lemon – Plenty More

Tagliatelle with walnuts and lemon – Plenty More

Freshly shaved parm with sage and walnuts

Just last week I posted a recipe for an easy weeknight meal for sauteed tortellini.  The idea was finding a dish that was elegant enough to serve for friends but easy enough to serve on a weeknight.  This Tagliatelle recipe could also be an easy weeknight entertaining main and is just another of the wonderful recipes I’ve made from the Plenty More cookbook, by Yotam Ottolenghi.


Plenty More, by Ottolenghi

I owe three Ottolenghi cookbooks and was recently surprised to see one on the shelf of a small restaurant I visited in Granada, Nicaragua.  Ottolenghi cookbooks are beautiful.  They are heavy, very good quality and full of photos, though not for every recipe.  I’m reminded that I received Plenty More as a Christmas gift in 2014 per the inscription in the inside cover.  One of my favorite things about using cookbooks as opposed to finding great recipes off of sites like Pinterest or Foodgawker is the inscriptions I find inside, made either by the person who gave me the book or my own notes on a particular recipe.

Plenty More is a book full of vegetarian recipes.  Although Ottolenghi himself is not a vegetarian, he has a knack for finding interesting ingredients that you have likely not cooked with.  With that being said, it’s also likely that you will find many recipes containing ingredients that you are unable to find in your neighborhood store, like branches of laksa leaves, kecap manis, and panch phoran.  I encourage you to not let this detour you though, as many of the rare ingredients are easily substituted and the majority of the recipes will have ingredients readily available to you.  I will also say that I found Plenty More to be much more sophisticated in it’s techniques than the predecessor, Plenty, which could be good or bad, depending on who you are and your comfort level with experimenting with your cooking.

Although I’ve now made several recipes from Plenty More, this was my first time making the Tagliatelle recipe.  Most of the recipes have many (sometimes 20+) ingredients, and I was looking for an easier weeknight dish.  I was immediately hooked by the addition of sage in the recipe and decided to give it a try.  Although I found the recipe to be spot on as far as ingredients and cooking time,  I would say that the recipe would easily serve 4 (the cookbook states 2), especially if accompanied by a salad and bread or sliced chicken breast added to the top.  I also would add that if you chose you up the amount of heavy cream from 3 tablespoons to 1/4 or even 1/3 of a cup or so, you wouldn’t regret it.

Cutting board with parsley, sage, parmesan, lemon and walnuts

Plenty More – Yotam Ottolenghi

Ease and Convenience – 5 – This recipe was simple and delicious.  Few ingredients, big taste.

Taste – 4 – Very good on it’s own.  Would have been wonderful with a lemon pepper chicken breast.

Cookbook – 4.5 – This book is not a cookbook that you would enjoy if you are looking for easy recipes.  If you are up for a bit of a challenge both in technique as well as ingredient quantity and availability, you will be rewarded with a beautiful book full of wonderful recipes.


  • 1/4 cup walnuts, roughly broken up
  • 2 tablespoons butter
  • 1/3 cup sage leaves
  • Grated zest of 1 medium lemon
  • 3 tablespoons heavy cream
  • 10.5 oz tagliatelle
  • 1 3/4 cups shaved Parmesan
  • 1/2 cup chopped parsley
  • 2 tablespoons lemon juice
  • salt and pepper

Preheat oven to 325 degrees.  Spread out walnuts on baking sheet and toast in over for 15 min.  Remove and cool.

Place a saute pan over high and add butter.  Add sage and fry for 2 minutes, until the butter starts to brown.   Add lemon zest, cream, salt and pepper and stir for a few seconds to thicken sauce.  Remove from heat before sauce separates.

Boil a large pan of salted water and cook pasta according to instructions.  Drain, reserving some liquid.

Warm the sauce, adding some cooking liquid if it’s too thick.  Add pasta, walnuts, Parmesan, and parsley.  Stir in lemon juice and serve.

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