Sautéed Jerusalem Artichoke Tagliatelle | Italian Pasta with Walnuts

Thoroughly scrub the Jerusalem artichokes with a brush under running water (peeling them completely is not necessary, as the thin skin adds a pleasant nutty flavour), then cut them into thin, 2-3 mm rounds. Slice the garlic thinly and coarsely chop the walnuts.

In a dry skillet over medium heat, toast the coarsely chopped walnuts for 2-3 minutes until fragrant, then transfer them to a small bowl and set aside.

Bring a large pot of plenty of water to a boil and salt it generously. Once rolling boiling, add the tagliatelle and cook until al dente, about 1 minute less than the time indicated on the packaging. Before draining, ladle out and reserve about 150 ml of the starchy cooking water.