DINNER | BROWNED BUTTER, SAGE, LEMON, PECORINO AND CAPELLINI PASTA
taste great when sautéed with a little olive oil and garlic.
Brown butter sage sauce or “burro bruno e salvia” in Italian, is the perfect pairing for our lemon zested pecorino pasta dish. It's quick and easy to create and ideal for many other dishes.
1. Blend all ingredients together.
2. Adjust salt and lemon to taste, and add water to reach desired texture.
1 15-ounce can chipckpeas, drained and rinsed
small garlic clove, minced
¾ teaspoon salt
3 tablespoons water
3 tablespoons tahini
TIP | Tahini tends to separate, so be sure to give it a good stir before using
3 tablespoons olive oil
½ teaspoon ground cumin
In a large sauté pan, melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn the heat to low. Add the cooked gnocchi to the pan and toss to coat. Add the Par- migiano-Reggiano, salt and pepper to taste, stir in the basil leaves, and toss to coat. Taste. Adjust with more salt, pepper and/or cheese to your liking.