Save to your scrapbook

    Pink peppercorn and walnut pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Pink peppercorn and walnut pasta

    • Vegetarian
    • 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.

    Your recipe note

    Edit your recipe note


    Most goats’ cheeses contain about 30% less calories and 40% less fat (including saturates) than full-fat cows’ milk cheese.


    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.



    Average user rating

    4 stars