Tajarin pasta with sage butter served in a bowl

Tajarin pasta with sage butter

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use the richest fresh egg pasta you can find to recreate this speciality of Piedmont, Italy. The dish is incredibly simple to make, only needing 15 minutes

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal458
fat23g
saturates14g
carbs49g
sugars2g
fibre3g
protein11g
salt0.6g
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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.

Goes well with

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    Rating: 5 out of 5.2 ratings
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