Butternut, sage, ricotta and walnut spaghetti

Butternut, sage, ricotta and walnut spaghetti recipe

TO DRINK: Fryer’s Cove Sauvignon Blanc has the charm and appeal to complement this dish.

Butternut, sage, ricotta and walnut spaghetti

Serves: 4
Cooking Time: 35 mins

Instructions

1

Cover 800g diced butternut with water and poach for 15 minutes. Drain and reserve the water. Melt 40ml butter and 80ml (1/3 cup) olive oil in a large frying pan. Add 100ml honey and fry the butternut for 5 minutes. Sprinkle with salt and freshly ground black pepper, to taste. Add 4 finely chopped garlic cloves and 100ml fresh sage leaves and fry until the leaves are crispy.

2

Stir in 250ml (1 cup) crème fraîche. Cook 500g spaghetti in plenty of salted boiling water, including the reserved butternut water, until al dente. Drain. Place the pasta in a serving bowl and toss through the butternut mixture. Top with crushed walnuts and serve with plenty of freshly grated Parmesan.

 

 

Send this to a friend