This winter The Forage is even more delicious with more vendors than ever before and…
Orecchiette tossed with a walnut brown butter pesto, topped with black truffle and crispy sage.
Could there be anything better on a freezing winter’s day? We think not, and neither does Anisa Sabet.
Below, she shares her recipe for this comforting dish.
For the pesto
- 250g cold butter
- 1/3 cup sage
- 120g toasted walnuts
- 40g shaved parmesan
- Sea salt
For the orecchiette
- 500g orecchiette
- Black truffle (small knob)
- Extra parmesan
To make the pesto: in a small saucepan, melt the butter until foaming, then add in the sage and cook for a few minutes until crispy. Blitz the butter, half the sage, walnuts, parmesan and a pinch saltin a food processor until combined.
To make the orecchiette: cook pasta as per packet instructions, reserving 1/4 cup pasta water.
Toss the orecchiette with the walnut pesto and top with shaved black truffle, crispy sage leaves and extra parmesan.
Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.
Find more recipes on anisasabet.com.au.