Tajarin pasta with sage butter served in a bowl

Tajarin pasta with sage butter

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Prep: 5 mins Cook: 10 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal458
  • fat23g
  • saturates14g
  • carbs49g
  • sugars2g
  • fibre3g
  • protein11g
  • salt0.6g
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Ingredients

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small pack sage, leaves picked
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 100ml chicken or vegetable stock
  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
  • grated parmesan (or vegetarian alternative), to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

  3. Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.

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