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Beetroot fiorelli with sage butter

Beetroot fiorelli with sage butter

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

5 out of 5 stars(1) Rate this recipe
  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

To ensure that the sauce and pasta are ready at the same time, have a pan of boiling water ready for the fiorelli before you start making the sauce.


Typical values per serving when made using specific products in recipe


2,410kJ/ 580kcals



Saturated Fat












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5 out of 5 stars1 rating