Fettuccine with pesto alla genovese

   Fettuccini with Fresh Sage & Walnuts

 

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Serves about 4

This simple and unusual dish is well worth your attention.  Even when chopped small, fresh sage can be a bit tough and   unpleasant.  In this dish, the sage leaves are left whole.  That way, they will flavor the dish but each diner may easily pick them out of their dish.

 

 

1 pound Fettuccini or Linguini

 

½ stick of butter

6 to 8 whole leaves of fresh sage

½ cup coarsely chopped toasted walnuts

½ cup grated fresh Parmesan cheese

A scant pinch of dry red pepper flakes (optional)

Salt and fresh coarse ground black pepper to taste

 

Bring a large pot of water to the boil and add the pasta.  Reduce the heat to maintain a rolling boil and cook the pasta to desired degree of doneness.  Meanwhile, in a large heavy skillet melt the butter and add the sage.  Reduce the heat to low and sauté the sage for 2 or 3 minutes, stirring all the while.  Add the walnuts and continue to sauté for another minute or two while stirring gently.  Remove the pasta from its cooking water with tongues and add to the butter sauce.  Gently stir to coat all the pasta with butter.  Add the Parmesan, chili flakes, salt and pepper and stir gently.  Serve hot with a bit more cheese scattered over the top.

 

 

 

 

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Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann