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FETTUCCINE WITH SAGE
with wainuts
Ingredients:
250g Fettuccine with sage, 30g butter,
50g fresh sage, 50g walnuts, salt and
pepper.
Preparation: Put walnuts in a
non-stick pan and let them slowly toast
for 2 minutes, stirring constantly with
a wooden spoon. Melt some butter with
the toasted walnuts. Wash, dry and chop
the sage, then add it to the leftover
butter, which you have heated (but not
fried) before. Cook Fettuccine with
sage in boiling salted water; drain
them "al dente". Add the sage-flavoured
butter, walnuts and season with pepper,
then serve.
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