Al dente spaghetti tossed in rich caramelly brown butter, earthy sage leaves and ground walnuts. An easy and satisfying 10-minute pasta dish.
Serves 2. Use the scaling buttons below to double or triple the quantity.
- Sea or kosher salt
- 200g (or 7oz) dried spaghetti or similar
- 25g (or 1/4 cup) walnuts
- 30g (or 2 tbsp) butter
- 15 sage leaves
- 1/4 tsp brown sugar
- Freshly ground black pepper
- Freshly grated parmesan
- Bring a large pan of generously salted water to boil and cook the spaghetti according to packet instructions.
- Meanwhile, place a frying pan on a medium to high heat and toast the walnuts for a few minutes until they begin to brown.
- Blitz the toasted walnuts in a food processor until they are ground.
- Reduce the heat of the frying pan to medium and add the butter.
- Add the sage leaves and sugar once the butter has melted and continue to cook on a medium heat until the butter begins to brown then reduce the heat to low.
- Reserve some of the starchy pasta water and drain the cooked spaghetti.
- Add the cooked spaghetti and ground walnuts to the sage butter and toss until incorporated.
- Add starchy pasta water 1 tbsp at a time if the pasta needs a little more moisture.
- Serve with ground black pepper and freshly grated parmesan.
- Category: Main
- Cuisine: Italian
- Serving Size: 1
- Calories: 592
- Sugar: 3.5g
- Sodium: 671.2mg
- Fat: 23.2g
- Saturated Fat: 9.4g
- Unsaturated Fat: 12.1g
- Trans Fat: 0g
- Carbohydrates: 80.8g
- Fiber: 6.4g
- Protein: 16.7g
- Cholesterol: 34.1mg
Keywords: sage butter pasta