Preparation

Bring a large pot of salted water to a boil. Heat 4 tablespoons of the oil in a large skillet over medium heat; add rosemary sprigs and almonds and cook for 2-3 minutes until almonds are fragrant and lightly golden.

Cook the Tagliatelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Tagliatelle to the pan adding the orange juice and a little of the pasta cooking water to loosen if needed, then add the remaining oil and the orange zest and toss to combine.

Season with salt and pepper to taste. Divide among plates and serve.

You can add grated Parmigiano Reggiano cheese or grated Pecorino if desired.