Name: Fettuccine with burnt sage butter, roasted artichokes and garlic
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 marinated artichoke hearts (560g), halved; 4 clove garlic, sliced; 1/4 cup (60ml) olive oil; 500 gram (1 pound) fettuccine; 30 gram (1 ounce) butter; 1/3 cup loosely packed fresh sage leaves; 2/3 cup (50g) thinly shaved pecorino cheese

Ingredients

20 marinated artichoke hearts (560g), halved

4 clove garlic, sliced

1/4 cup (60ml) olive oil

500 gram (1 pound) fettuccine

30 gram (1 ounce) butter

1/3 cup loosely packed fresh sage leaves

2/3 cup (50g) thinly shaved pecorino cheese

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place artichokes on a baking-paper-lined oven tray; sprinkle with garlic and oil. Roast 10 minutes or until browned.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain. Return to pan to keep warm.

4.Melt butter in a large frying pan over medium-high heat; cook sage leaves 1 minute or until butter begins to change colour. Remove sage from the pan. Add pasta and artichokes to pan; toss to combine. Season to taste.

5.Sprinkle pasta with sage; serve with cheese.

You can use drained canned artichokes, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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