Our sage last summer!
I am alone at home today.
My husband has gone to visit his family, providing me with the rare treat of having the house to myself to veg out in as I see fit. I am using this time to clean up this blog and am creating new tabs so it’s easier for people to search and find recipes.
Unfortunately, as I have been away lots and as he has also been very busy filming and editing, there is barely any food in the cupboard or fridge. Normally, this would mean that I would automatically turn to my instant noodle cupboard but the prospect of that today just wasn’t very satisfying.
I was therefore shaking my head slightly in despair until I looked out the window and spied the beautiful flowers blooming on the sage growing in the garden, which formed the inspiration for today’s unexpected post and recipe.
I have made crispy sage before (I love it) and decided to fry some again to have with some pasta. I guess spaghetti isn’t too far off from the traditional noodles I would have normally had anyway but combined with some toasted pine nuts, lemon juice and parmesan, I’m pleased I ended up with a very simple but enjoyable lunch which I could eat using nothing more than a plate and fork.
Fresh sage from the garden (two varieties) and some pine nuts.
Takes just a couple of minutes to toast the nuts and fry the sage leaves to make them crispy.
Best of all, it took a mere 15 minutes to knock up, which is a good thing as I would have otherwise been too tempted to have turned on the TV to spend the rest of the afternoon watching crap and not doing much at all. :)
15 minutes is all you need to make this crispy sage and pine nut pasta.
Hope you’ll enjoy this simple recipe and the soon-to-be tidier site.
Enjoy the rest of your Sunday.
Lots of love
thebigfatnoodle
Simple summer pasta for one.
Crispy sage and pine nut pasta (for one)
Click here for the printer-friendlier recipe.
Pasta of your choice
1/8 cup of pine nuts (toasted)
5-6 fresh sage leaves
1/4 parmesan cheese, grated
2 tablespoons lemon juice
salt & pepper for seasoning
1 tablespoon EVOO (extra virgin olive oil)
15 grams butter
Sage, pine nuts, lemon juice and parmesan. Simple.
In a small fry pan or saucepan, toast your pine nuts until golden. Remove and set aside.
in the same pan, heat your butter and olive oil until all the butter has melted. Drop in your sage leaves into the hot oil mixture, toast it quickly but don’t allow it to burn. Turn off the heat immediately and keep tossing the leaves in oil for a few more seconds. Use a slotted spoon to remove the fried leaves and allow them to sit on kitchen paper to absorb any excess oil (do not throw your butter/oil mixture away!).
Cook your pasta according to the instructions. Drain and toss into your still warm oil. Pour over your lemon juice and add your toasted pine nuts. Toss well to mix thoroughly and season to taste with salt/pepper.
To serve, scatter the fried sage leaves on top. Garnish with lost of grated parmesan.
Filed under: Adventures, Cheese, Country life, Dinner, Garden, Herbs, Ingredients, Italian, Lemon, Lunch, Parmesan, Pine nuts, Sage Tagged: Cook, Olive oil, Parmigiano-Reggiano, Pasta, Pine nut, Recipe, Sunday
