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Essential Salted Butter250g
250gItem price
£1.75Price per unit
£7/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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
Energy | 2,410kJ/ 580kcals |
---|---|
Fat | 42g |
Saturated Fat | 18g |
Carbohydrates | 36g |
Sugars | 4.7g |
Fibre | 4.7g |
Protein | 13g |
Salt | 1.3g |
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£7/kg0 added
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Quantity of Cooks' Ingredients Flat Leaf Parsley in trolley 0
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80pPrice per unit
32p/10g0 added
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42.5p each0 added
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£1.95/100g