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40z./100g. walnut pieces
3oz./75g butter, softened
I garlic clove, peeled and Chopped
2 thsp flour
˝pt/ 300ml milk
10oz./ 300g .green tagliatelle
1 teasp vegetable oil
salt and ground black pepper
4oz/100g Cheddar cheese, grated
freshly grated nutmeg

Method

Preheat grill to medium, 5 mins before you need it.
Place the walnuts, 2oz/50g Of the butter and the garlic in a food processor. Blend for 2 mins.
Place the blended mixture in a bowl. Place the remain-mg butter in the food proIcessor with the flour and milk and blend for 2 mins.
Transfer mixture to a saucepan, and bring the mixture to the boil, stirring. Simmer for 2-3 mins. Cook the tagliatelle with 1 teasp oil in boiling salted water for 8-10 mins.
Drain the pasta and return to the pan. Add the walnut mixture and heat through for 1-2 mins. stirring.
Divide the pasta mixture between four gratin dishes. Season the white sauce and pour over the pasta. Sprinkle the grated cheese Over the top , then grill for around 7-10 mins. Or until golden,
sprinkle with nutmeg and serve with a salad