Recipe

Fettuccine with burnt sage butter, roasted artichokes and garlic

The nutty flavour of burnt butter pairs beautifully with the tang of roasted marinated artichokes in this gorgeously simple pasta dish.

  • 45 mins cooking
  • Serves 4
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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.

Notes

You can use drained canned artichokes, if you like.

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