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Buttered Tagliatelle with Sage

Buttered Tagliatelle with Sage
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You Will Need:

Main Dish
  • 250 g tagliatelle
  • 2 t (10 ml) Ina Paarman's Green Onion Seasoning
  • 1 T (15 ml) butter
  • 1 T (15 ml) olive oil
  • a good handful of fresh sage leaves, picked from the stems and kept whole

Ina’s Tip

Put a cork in the pasta water, while boiling, it prevents foaming and the water from boiling over.

Method:

Boil the pasta in unsalted water according to pack instructions. Drain and toss with Green Onion Seasoning.

Heat the butter and oil and pan-fry the sage until just crisp.

Toss sage and all the butter into pasta.

Buttered Tagliatelle with Sage

Buttered Tagliatelle with Sage

You Will Need:

Main Dish
  • 250 g tagliatelle
  • 2 t (10 ml) Ina Paarman's Green Onion Seasoning
  • 1 T (15 ml) butter
  • 1 T (15 ml) olive oil
  • a good handful of fresh sage leaves, picked from the stems and kept whole
Ina’s Tip

Put a cork in the pasta water, while boiling, it prevents foaming and the water from boiling over.

Method:

Boil the pasta in unsalted water according to pack instructions. Drain and toss with Green Onion Seasoning.

Heat the butter and oil and pan-fry the sage until just crisp.

Toss sage and all the butter into pasta.

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