Serves 4
Preparation time 5 minutes
Cooking time 10–12 minutes
375 g (12 oz) dried orecchiette
50 g (2 oz) butter
15 sage leaves, roughly chopped
2 garlic cloves, finely chopped
125 g (5 oz) walnuts, finely chopped
150 ml (¼ pint) single cream
65 g (2½ oz) Parmesan cheese, freshly grated
salt and black pepper
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, melt the butter in a frying pan over a medium heat. When it begins to foam and sizzle, stir in the sage and garlic and cook, stirring, for 1–2 minutes until golden. Remove from the heat and stir in the walnuts, cream and Parmesan.
Drain the pasta and stir it thoroughly into the sauce. Season with salt and pepper and serve immediately.
For spinach, spring onion & avocado salad, to serve with the pasta, use 150 g (5 oz) baby spinach leaves, 4 finely sliced spring onions and 2 peeled, stoned and sliced avocados. Toss together and spoon into separate side dishes.