Creamy Black OliveTagliatelle

with walnuts and rocket leaves
Cook time20 min


  • 300gtagliatelle
  • 180gPhiladelphia Light
  • 4tbsp black olive tapenade
  • 50gpitted Kalamata olives, halved
  • 40gwalnuts, roughly chopped
  • 40gwild rocket


  • 1.Cook the tagliatelle in a large pan of salted boiling water as directed on the pack. When cooked, drain the pasta, reserving about 80 ml of the cooking water.
  • 2.Return the pasta and reserved cooking water to their pan. Add the Philadelphia and heat gently until the Philly has melted to form a smooth sauce.
  • 3.Stir in the tapenade, olives and walnuts. Season to taste.
  • 4.Divide between four warmed serving dishes and serve generously sprinkled with rocket leaves.

Leftover Tip

We have sent some Ritz Crackers as a bonus, top them with the Olive tapenade to create some canap├ęs to enjoy while you cook.

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy356.0 kcal
Protein9.7 g
Fat20.8 g
Saturated fat5.2 g
Carb30.7 g
Sugars4.1 g
Salt0.5 g
Dietary fibre3.9 g
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