Spaghetti with Brown Butter, Lemon, Walnuts and Rocket
4 garlic cloves, peeled
1 large handful of sage leaves
2 tsp lemon zest, finely grated
1 Tbsp lemon juice
1/2 cup, grated
Sea salt and freshly ground black pepper
150g wild rocket
Bring a large pot of salted water to the boil and cook the spaghetti for 12 minutes or until al dente.
Meanwhile in a food processor pulse the walnuts and garlic into coarse crumbs, and set aside. Over a medium heat, melt the butter in a saucepan. Stir until butter solids begin to brown, reduce heat and cook for one more minute. Add sage leaves and cook for a further two minutes.
Once the pasta is cooked, drain and reserve a small quantity of cooking liquor. Toss the spaghetti with walnut crumbs, EVO, lemon zest and juice, Parmigiano, sage leaves and season with salt and pepper. If necessary, add the reserved cooking liquor to loosen. Serve topped with rocket and extra Parmigiano if desired.
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