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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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