Pappardelle with Walnut and Olive Oil Sauce — Rich, Silky, Under 20 Minutes

A pasta sauce built on toasted walnuts and great olive oil is one of the most satisfying things to make quickly. No cream, no long-simmered ragù — just walnuts, Regios, garlic, and pasta water doing exactly what they're meant to do.

Ingredients

• 200g pappardelle or tagliatelle
• 80g walnuts
• 4 tbsp Regios EVOO (plus extra to finish)
• 2 garlic cloves
• 50g parmesan, finely grated
• Handful fresh sage leaves
• Salt and pepper
• Reserved pasta water

Method

1. Toast walnuts in a dry pan until golden. Cool slightly.
2. Blend walnuts with 2 tbsp Regios and one garlic clove to a rough paste.
3. Cook pappardelle in well-salted boiling water. Reserve pasta water.
4. Fry sage leaves in remaining Regios until crisp. Set aside. Keep flavoured oil.
5. Add remaining garlic to pan and cook 1 minute. Add walnut paste.
6. Add drained pasta and loosen with pasta water, tossing until sauce coats every strand.
7. Top with parmesan, crispy sage, and a final generous pour of Regios.

Cook's Note

The sage-infused oil left in the pan is precious — make sure it all goes into the final dish.

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