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🍝 Creamy Pasta with Roasted Nuts and Sage

732 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• 4 tbsp coarsely chopped macadamia nuts
• 1 tbsp ground macadamia nuts
• 250 ml heavy cream
• Parmesan (50 g each, grated)
• salt
• pepper (from the mill)
• 1 tbsp sage leaves (finely chopped)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water until it is al dente (still firm to the bite).
3. 3. Remove the pasta from the heat and reserve a little bit of the cooking water in a cup.
4. 4. Place the chopped nuts in a dry frying pan without oil.
5. 5. Roast the nuts over medium heat until they are fragrant and lightly browned.
6. 6. Remove the roasted nuts from the pan and place them on a plate.
7. 7. Add the grated cheese and the cream to the same pan.
8. 8. Add the ground nuts to the cheese and cream mixture.
9. 9. Heat the sauce over low heat until the cheese has melted and the sauce becomes creamy.
10. 10. Season the sauce with salt and pepper to taste.
11. 11. Stir in the chopped roasted nuts and the fresh sage leaves into the sauce.
12. 12. Add the drained pasta to the pan and mix it thoroughly with the sauce.
13. 13. If the sauce is too thick, add a splash of the reserved pasta water.
14. 14. Serve the pasta immediately on plates.

Nutrition per serving

• kcal: 732
• Protein: 18 g · Fett/Fat: 41 g · Carbs: 74 g