Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
Tajarin pasta with sage butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 100g butter
- small pack sage, leaves picked
- 100ml chicken or vegetable stock
- ½ lemon, juiced
- 350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
- grated parmesan (or vegetarian alternative), to serve
Method
- STEP 1
Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.
- STEP 2
Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.
- STEP 3
Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.
