Ingredients for 4 people:
- 250 Gr. of FETTUCCINE ALLA SALVIA “Casa Rovigatti
- Toasted pine nuts
- Sage
For parmesan cream:
- 200 ml of milk
- 20 gr. of butter
- 10 gr of flour
- Salt and Pepper
- 200 gr of Parmesan cheese
- Nutmeg
Method
To make the parmesan cream
Melt the butter in a pan, add the flour and milk, season with salt, pepper and nutmeg and let it go for a few minutes as for a béchamel, off the heat add the grated Parmesan and stir to make the cream.
In a pan, toast the pine nuts so that they release all the essential oils.
Cook the FETTUCCINE ALLA SALVIA “Casa Rovigatti” in abundant salted water for 2-3 minutes, drain the pasta and stir in a pan with the parmesan cream, serve by adding the toasted pine nuts, the chopped sage, and a generous grind of pepper.
BUY OUR PRODUCT
Fettuccine with Sage 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.99Pasta all’ uovo di Campofilone
Fettuccine Alla Salvia (with sage) can be paired with fresh sage, this pasta goes great with light sauces such as a buttery walnut, peppery sauce. Exclusive Italian egg pasta produced in Campofilone, Italy.
