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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgMatch our delicate, filled pumpkin pasta with a deeply savoury sage nut butter; each little parcel makes a perfectly balanced bite (and all in about 15 minutes!).
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Melt the butter in a large frying pan and cook over a medium heat for 2 minutes until bubbling and light golden in colour. Add the walnuts, chopped sage and garlic and continue to cook for 2-3 minutes more, swirling until the butter turns golden brown.
Meanwhile, cook the fiorelli in a pan of boiling, lightly salted water for 3 minutes.
Drain the fiorelli and add to the frying pan, turning gently to coat. Divide between 2 wide bowls and scatter with the cheese, a grind of black pepper and a few small sage leaves.
If you prefer, use a mini food processor to chop the walnuts, sage and garlic. To make a more substantial plate, you could roast or pan-cook chunks of butternut or pumpkin and tumble those through before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,015kJ/ 483kcals |
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Fat | 28g |
Saturated Fat | 13g |
Carbohydrates | 37g |
Sugars | 2.8g |
Fibre | 5.2g |
Protein | 17g |
Salt | 1.3g |
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£7.60/kg0 added
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£1.40Price per unit
£14/kg0 added
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80pPrice per unit
40p/10g0 added
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70pPrice per unit
70p each0 added
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£3.60Price per unit
£1.44/100g0 added
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£5.30Price per unit
£21.20/kg