Recipes

Sage & Pine Nut Cream Fettuccine

Recipe Created for Tatua

Ingredients

• 2 tablespoons canola oil
• 20 sage leaves
• 1 white onion, peeled
• 2 cloves garlic, minced
• 250mls white wine
• 250mls Tatua Cream
• 1 large carrot, peeled
• 150g dried fettuccine, cooked
• salt for seasoning
• 70g pine nuts, toasted
• 150g baby spinach leaves
• parmesan for shaving

Instructions

Heat the oil in a large heavy based pot. Fry the sage leaves for around 30 seconds then remove and drain on paper towels. Dice the onion fine then add to the pot along with the garlic. Stir on a gentle heat without browning the onions for 5 minutes.

Add the white wine and reduce the liquid to half its volume. Add the cream and bring to a simmer. With a peeler, peel ribbons off of the carrot until the carrot is used up. Stir ribbons into the simmering cream along with the fettuccini. Simmer for 2 minutes while stirring. Season well with salt. Add the pine nuts and spinach then remove from the heat.

Distribute the pasta and cream sauce between 4 warm bowls. Top with sage leaves and shaved parmesan. Serve immediately.

Serves 4

Recipe © Copyright Genevieve McGough 2009

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