Carrot Walnut Tagliatelle


  • Fried sage leaves, for garnish
  • 1 pint tagliatelle pasta
  • ½ cup walnuts
  • Salt and pepper, to taste
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • + 4 more ingredients
    • 10 fresh sage leaves
    • 1 cup carrot juice
    • Olive oil, for roasting the garlic
    • 1 garlic

Preheat oven to 400F. Peel away the outer most layer of garlic bulb skin, leaving the skin of the individual cloves. Cut ¼ inch off the end of the bulb, exposing the individual garlic cloves. Drizzle olive oil over the head of garlic, using your fingers to make sure the individual cloves are well...

View full recipe at Spry Living


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