Walnut and lemon pasta


Toasted walnut pieces in a creamy lemon sauce making an Italian pasta supper for 2.

Inspired by the Guardian Newspaper, 14th December 2013.


75 g
Traidcraft FAIRTRADE walnuts
generous handful
fresh sage
30 g
45 ml
double cream
to taste
salt and pepper
150 g
Traidcraft FAIRTRADE pasta
15 ml
Zaytoun FAIRTRADE olive oil
50 g
Parmesan cheese
to garnish
fresh herbs (mint, parsley, oregano)



Break up the walnuts on a chopping board with the heel of your hand and then transfer on a baking tray to a warm oven at gas mark 3 (165 °C; 325 °F) for 15 minutes or until golden. Set aside to cool.

Wash and chop the sage leaves.

Zest and juice the lemon, discarding only pips and pith.

Grate the Parmesan.

Pick wash and chop the herbs for the garnish.


Using a sauté pan, heat the butter through until sizzling and add the chopped sage. Stir fry for about 2 minutes until the sage goes crispy.

Add the lemon zest and cream, some salt (2 to 3 g) and a good grind of black pepper.

Stir on the heat for a few seconds and set aside.

Cook the pasta in the usual way, reserving the cooking liquid.

Put the pasta in a serving bowl and swirl in the olive oil; the oil adds flavour and prevents sticking.

Re-warm the creamy sage sauce and add a few ml (5 to 15) of cooking liquid if the sauce is very thick.

Stir in the walnut pieces and lemon juice.


Pour the sauce over the pasta, and add the parmesan cheese.

Stir for the last time and serve.

To serve

Sprinkle on the garnish of chopped herbs and serve hot.


Precise quantities are not needed but don’t overdo the Parmesan or it will dominate the flavours.