Tajarin pasta with sage butter
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 100g butter
- small pack sageleaves picked
- 100ml chicken or vegetable stock
- ½ lemonjuiced
- 350g fresh egg taglierini(or fresh egg tagliatelle or linguine)
- grated parmesan(or vegetarian alternative), to serve
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.
