Beetroot fiorelli with sage butter

Name: Beetroot fiorelli with sage butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 40 g Essential Salted Butter; 10 sage leaves; 50 g walnuts, chopped; ½ unwaxed lemon, zest; 250 g Dell’Ugo Beetroot and Goats’ Cheese Fiorelli; 1 handful wild rocket leaves

An elegant pasta dish that can be on the table in 15 minutes

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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40g Essential Salted Butter
10 sage leaves
50g walnuts, chopped
½ unwaxed lemon, zest
250g Dell’Ugo Beetroot and Goats’ Cheese Fiorelli
1 handful wild rocket leaves

Bring a large pan of salted water to the boil. Meanwhile, in a medium frying pan, melt the butter over a medium heat. When the butter is foaming, add the sage leaves and fry for 1 minute.
Add the walnuts and lemon zest to the frying pan and fry for another 3 minutes until the sage is crisp and the butter has turned brown and nutty. At the same time, add the pasta to the pan of boiling water and cook for 3 minutes.
Scoop the pasta out of the pan with a large slotted spoon and divide between 2 plates. Spoon over the sage and walnut butter and scatter with rocket leaves. Sprinkle over plenty of freshly ground black pepper before serving. Some shavings of hard cheese go nicely on top, if liked.