Walnut Sage Pappardelle

• Pappardelle(320 g)
• Walnuts(120 g)
• Butter(60 g)
• Olive oil(1 tbsp)
• Sage(12 g)
• Garlic(3 cloves)
• Lemon(1)
• Parmesan(80 g)
• Cream(120 ml)
• Vegetable Broth(120 ml)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, finely chop {Garlic}, roughly chop most of the {Sage}, leaving a few small leaves whole, zest the {Lemon}, and finely grate the {Parmesan}.

   ~8 min

2. 2

   Add {Pappardelle} to the boiling water and cook until just al dente, following the packet timing, usually about 10 minutes. Reserve 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} and half the {Butter} in a large skillet over medium heat. Add the {Walnuts} and cook, stirring often, for 2–3 minutes until lightly toasted. Stir in the chopped {Sage}, whole sage leaves, and {Garlic} for 1 minute until fragrant.

   ~4 min

4. 4

   Pour in the {Cream} and {Vegetable Stock}, then add the remaining {Butter}, half the {Parmesan}, the {Lemon} zest, {Black pepper}, and {Salt}. Simmer for 2–3 minutes until slightly thickened and glossy.

   ~3 min

5. 5

   Add the drained {Pappardelle} to the skillet with a splash of reserved pasta water and toss until every ribbon is coated and the sauce clings to the pasta. Squeeze in a little lemon juice to brighten, adding more pasta water if needed for a silky finish.

   ~3 min

6. 6

   Serve the pasta in warm bowls topped with the remaining {Parmesan} and an extra crack of black pepper.

   ~1 min