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Tagliatelle with Chestnuts & Sage Butter | Fine Autumn Pasta
(0)
20 min
Quick
Knuspr-Küche
Cremig, nussig und herrlich aromatisch: Feine Tagliatelle treffen auf zarte Maronen, knusprigen Salbei in brauner Butter und geröstete Walnüsse. Ein vegetarischer Pasta-Genuss in 20 Minuten!
Ingredients
Preparation method
Bring a large pot of generously salted water to the boil for the tagliatelle. Roughly chop or crumble the precooked chestnuts. Roughly chop the walnut kernels. Peel the garlic cloves and cut into paper-thin slices. Pluck the sage leaves and pat them dry.
Toast the chopped walnut kernels in a wide frying pan without fat over medium heat for 2–3 minutes until fragrant, then remove and set aside.
Cook the tagliatelle in the boiling salted water according to the package instructions until al dente. Before draining, be sure to reserve a cup (approx. 150 ml) of the starchy pasta water.
Chef's tip
The starchy pasta water is essential: it binds the nutty browned sage butter and the Parmesan into a velvety, glossy sauce that clings perfectly to the ribbon pasta.
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