Tajarin pasta with sage butter

• butter↗100g g
• sage↗small pack small pack

  leaves picked

• chicken or vegetable stock↗100ml ml
• lemon↗½

  juiced

• fresh egg taglierini↗350g g

  (or fresh egg tagliatelle or linguine)

• grated parmesan

  (or vegetarian alternative), to serve

Step-by-step instructions

1. 1

   Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.

2. 2

   Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.

3. 3

   Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.