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Pasta Al Dente With Sage, Butter & Pine Nuts
Is there anything more comforting on a chilly day than a bowl of pasta? This recipe combines black pepper and pine nuts to help stabilise the blood sugar and feelings of hunger, leaving you satisfied and happy.
Serves
Serves 2
Difficulty
Easy
Total Time
30 Minutes
Ingredients
400g of pappardelle, dried
2 cloves of garlic
3 tbsp of butter
8-10 sage leaves, plus extra to garnish
50g of parmesan
3 tbsp of pine nuts, toasted
Black pepper, for serving
Method
Step 1
Cook the pasta al dente, according to the instructions on the package. Drain and leave to steam thoroughly.
Step 2
Thinly slice the garlic.
Step 3
Brown the butter slightly and add the sage and garlic.
Step 4
Add the pasta and mix thoroughly.
Step 5
Serve with parmesan shavings, toasted pine nuts, extra finely sliced sage and freshly ground black pepper.
Recipe courtesy of Happy Food for Life by Niklas Ekstedt and Henrik Ennart (Bloomsbury Absolute, £22). Photography by David Loftus.
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