Fettuccine pasta with sage
calories: medium
category: pasta
cost: low
difficulty: easy
preparation time: 20
Ingredients
Fettuccine pasta 400 gr.
Sage 10 small leaves
Garlic cloves 2
Extra virgin olive oil 3 tablespoons
Butter 2 knobs
Grated Parmesan cheese as required
Black pepper to taste
Salt to taste
See our
Wine Tips
for your meals
Sage 10 small leaves
Garlic cloves 2
Extra virgin olive oil 3 tablespoons
Butter 2 knobs
Grated Parmesan cheese as required
Black pepper to taste
Salt to taste
See our
Wine Tips
for your meals
Preparation Dice the sage leaves and put them In a small pot with extra virgin olive oil and butter together with the garlic without peeling it. Brown them until the garlic is slightly golden brown.
Boil the fettuccine in salted water and when the pasta is ready, season it with the browned sage leaves and toss well. Sprinkle the dish with the grated Parmesan cheese and the black pepper. The Chef's tips Sage has tonic, stimulating properties especially where the digestive system is concerned. You should drink a pleasant white wine such as Anna dei Fiori Curiosity Sage has tonic, stimulating properties especially where the digestive system is concerned.
Boil the fettuccine in salted water and when the pasta is ready, season it with the browned sage leaves and toss well. Sprinkle the dish with the grated Parmesan cheese and the black pepper.
