Creamy Black OliveTagliatelle

with walnuts and rocket leaves
Cook time20 min
Portions4

Ingredients

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

Instructions

  • 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
We are using cookies in order to facilitate your navigation on this website. You can read about How We Use Cookies and see Managing Cookies to change your settings at any time on our Cookies page. By continuing to navigate on this website or clicking on the Close button below you accept our policy regarding the usage of cookies on our "Cookies" page.