Level: Average
Preparation: 30 Minutes
Cooking: 20 Minutes
Doses: 4 People
INGREDIENTS
for 4 people
- 250 gr “La Campofilone” Sage Fettuccine
- 9-10 sage leaves
- 100 gr pine nuts
- 200 gr parmesan cheese
- 250 gr butter
- extra virgin olive oil
- salt
PREPARATION
Wash and dry the sage leaves. Dip them first in olive oil, then in the flour. Pour plenty of olive or peanut oil into a non-stick pan, and when it is hot enough, fry the sage.
Take them out and let them dry on straw or absorbent paper. Put the butter and pine nuts in the pan and melt. Boil the Fettuccine in plenty of salted water. Put the cooked pasta into the pan with the butter and pine nuts, add a ladle of cooking water and sauté.
Remove from heat and serve garnished with fried sage leaves and parmesan flakes.
