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Tajarin pasta with sage butter

Tajarin pasta with sage butter served in a bowl

Tajarin pasta with sage butter

Name: Tajarin pasta with sage butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
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

Elena Silcock

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.7 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal458
fat23g
saturates14g
carbs49g
sugars2g
fibre3g
protein11g
salt0.6g

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.

Recipe from Good Food magazine, February 2018

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A star rating of 4.7 out of 5.7 ratings

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