SupperClub: Tasty and hearty in equal measure, this hazelnut and sage pasta dish will leave you wanting seconds (and maybe even thirds too)
This is a great pasta dish for when you don’t have much in the cupboards, but you still want something delicious for dinner. In other words, the perfect Monday night dinner. You can make this recipe with any pasta shape you like, but orecchiette are best as they help to scoop up the sauce.? cup toasted hazelnuts, roughly choppedHeat the butter with the sage leaves in a saucepan over low heat, until the butter melts. Let infuse over very low heat for 15–20 minutes.
Cook the orecchiette in a large pan of boiling salted water for about 10 minutes, or for 1 or 2 minutes less than the time indicated on the package.Transfer the pasta to a serving bowl. Sprinkle over the hazelnuts and grate the cheese over the top according to personal taste. Season with pepper and serve immediately.
Note: You can also swap out the hazelnuts for other nuts of your choice: pecans, cashews, almonds, or a mix of different nuts work well.by Héloïse Brion .
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