Just been on @bbcoxford drive time show with @itsmeadamball I shared the following recipe. Thank you to @theoxfordshirefoodie for suggesting me to cover her regular spot whilst she’s on holiday (and drinking sangria) Rachel has a slot every Tuesday at 1845 where she shares recipes and restaurant reviews.
SAGE AND LEMON TAGLIATELLE
50g unsalted butter
12 sage leaves
250g dry tagliatelle or fettucini
100ml good quality chicken or vegetable stock
Juice and zest of half a lemon
Left over chicken, shredded (optional)
2tbsp toasted pinenuts
Parmesan or vegetarian hard cheese to finish
Drizzle of extra virgin olive oil
Put a large pan of salted water on the stove and bring to the boil. While this is happening, gently heat the butter in a large frying or saute pan (big enough to take all the pasta at the end) and when it's melted and bubbling slightly, add the sage leaves and cook for a few minutes then remove and put onto kitchen paper leaving the butter in the pan
Cook your pasta to the pack instructions, drain in a colander and leave to one side.
Turn the heat up under the frying pan and add the stock and reduce by approx 1/3, stirring all the time. Next add the lemon juice to taste, adding more or less depending on how acidic you want it. At this point you can add the chicken if using. Now add the pasta into the frying pan and stir through so it all gets coated in juices along with the sage leaves, salt and pepper, sprinkle with pine nuts, grate with cheese, drizzle with oil and a sprinkle of lemon zest. Pour yourself a glass of something chilled and enjoy!
TIP: Taste your water before putting in the pasta to cook. It should be as salty as the sea. It's always more than you think. #recipes#recipeshare#easyrecipes#bbcoxford#midweekmeals#pasta#supperclub#homerestaurant