Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the tagliatelle and cook according to the package instructions until al dente (usually 8-10 minutes).
• Drain the pasta, reserving a cup of the pasta water, and set aside.

Prepare the Sauce:

• In a large pan, heat the olive oil over medium heat.
• Add the shallot and garlic, cooking until softened and fragrant, about 3-4 minutes.
• Stir in the chopped dates and crushed pink peppercorns, cooking for another 2 minutes.

Combine and Simmer:

• Add the lemon zest and juice to the pan, followed by the vegetable stock.
• Bring to a simmer and let it cook for 5 minutes, allowing the dates to soften further and flavors to meld.
• Stir in the double cream and half of the grated Parmesan cheese, mixing well until the sauce is smooth and creamy.

Toss the Pasta:

• Add the cooked tagliatelle to the pan, tossing to coat the pasta evenly with the sauce.
• If the sauce is too thick, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
• Season with salt and pepper to taste.

Serve:

• Divide the tagliatelle among plates.
• Sprinkle with the remaining Parmesan cheese and garnish with fresh parsley.
• Serve immediately.