Sage and Walnut Tagliatelle

• จำนวนที่เสิร์ฟ: Serves 4 to 6

ส่วนผสม

1 POUND / 500 G

DRIED TAGLIATELLE

12 TABLESPOONS /

180 G UNSALTED

BUTTER

FINE SEA SALT

20 FRESH SAGE

LEAVES, COARSELY

CHOPPED

3 CUP / 100 G

WALNUTS, LIGHTLY

TOASTED AND

COARSELY CHOPPED

4 CUP / 65 G GRATED

PARMESAN CHEESE

FRESHLY GROUND

BLACK PEPPER

วิธีทำ

1 Bring a large pot of salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook to al dente according to the package directions. Reserving a ladle of pasta water, drain the pasta.

2 Meanwhile, in a large saucepan (large enough to add all the pasta later), melt the butter with 1 teaspoon salt over medium-high heat. When it starts to simmer, reduce the heat to medium-low and let it cook until it starts to turn golden. Add the sage leaves and cook until golden, about 4 minutes. Remove from the heat and let the sage leaves continue to cook until slightly crispy. Add a pinch of salt. Set aside.

3 When the pasta is ready, heat the pan with the brown butter and sage leaves over medium heat. Stir in the walnuts. Toss in the pasta and the reserved pasta water and stir to combine. Sprinkle with the Parmesan. Season with salt and pepper and serve.

หมายเหตุ

can't remember how this pasta happened, but I do remember being in a hurry. I was probably going out with my husband, maybe to the opera or just on a date night. In France, it's very common to cook pasta shells with grated cheese and ham for kids, a kiddie meal that everyone likes. This was my elevated kiddie meal, just as simple but vegetarian, with two of my favorite healthy ingredients, walnuts and sage. It was a bit risky; maybe they wouldn't like it. Luckily they did, especially Gaia, who asks for this pasta every time she gets the chance to choose. Don't underestimate your children; they, too, know a delicious flavor when it hits their palate.