FETTUCCINE WITH WALNUTS SAUCE AND SAGE
15
min
cooking time
2
servings
easy
difficulty

FETTUCCINE WITH WALNUTS SAUCE AND SAGE

SHARE
  • PRINT

Ingredients

  • One 9-oz package Giovanni Rana Fettuccine
  • ½ cup walnut kernels
  • 1 slice of white bread without crust crumbled
  • 1 clove garlic
  • 2 tbsp grated Parmigiano Reggiano cheese
  • 1 cup milk
  • 2-3 tbsp extra virgin olive oil
  • 20 fresh sage leaves
  • ¼ cup peanut oil for frying
  • Salt and pepper to taste
15
min
cooking time
2
servings
easy
difficulty

Preparation

Put walnut kernels, bread and garlic into a mixer or a food processor and pulse a few times.* Add the Parmigiano, salt and pepper and pulse again while adding the milk and olive oil until you get the desired consistency. Transfer the sauce in a large bowl.

Heat peanut oil in a small skillet over medium-high heat until hot. Fry 6-8 sage leaves at a time until crisp, for only 2-3 seconds. Transfer with a fork to paper towels.

Cook the pasta according to package instructions and drain, reserving ¼ cup of the pasta cooking water. Add the fettuccine to the bowl with the walnut sauce, adding a little of the pasta cooking water to loosen the sauce if needed and mix well.

Divide fettuccine among 2 plates, sprinkle with fried sage leaves and serve.

*For a more delicate sauce peel the walnut kernels after boiling them for 5 minutes.