Pink peppercorn and walnut pasta

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 4


100g walnut pieces
25g unsalted butter
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
2 tbsp pink peppercorns, crushed
25g pack flat leaf parsley, stalks finely chopped, leaves torn
300g elicoidali or penne
100g chèvreblanc, crumbled


1. Preheat the oven 180˚C, gas mark 4. Spread the nuts over a baking tray; roast for 8-10 minutes, until golden, then set aside.

2. Heat the butter and 1 tbsp oil in a large frying pan, add the garlic and cook for 2 minutes, until pale golden. Stir in the peppercorns and walnuts, season well and stir through the parsley; set aside.

3. Meanwhile, cook the pasta for 1 minute less than pack instructions. Drain, reserving some of the cooking liquid. Stir the pasta through the walnut mixture with a good slosh of the cooking liquid; season, stir in the cheese and serve.