Fettuccine with sage butter and roasted artichoke hearts

Name: Fettuccine with sage butter and roasted artichoke hearts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) Artichoke Hearts; 1 Garlic clove; 4 TABLESPOONS Olive oil; 400 g pasta (e.g. fettuccine); 4 Stem(s) Sage; 4 TABLESPOONS Butter; 50 g Cheese (see tip; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 can(s) (425 ml) Artichoke Hearts
1 Garlic clove
4 TABLESPOONS Olive oil
400 g pasta (e.g. fettuccine)
4 Stem(s) Sage
4 TABLESPOONS Butter
50 g Cheese (see tip
baking paper

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Drain the artichokes and cut in half lengthwise.
2
Peel the garlic and cut into thin slices. Mix with artichokes and 2 tablespoons of oil. Spread on the baking tray. Roast in a hot oven for about 10 minutes until crispy.
3
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Wash the sage and dab dry. Pluck leaves. Heat butter and rest of oil in a pan. Fry the sage until crispy over medium heat.
4
Drain the pasta, let it drain and put it back into the pot. Mix carefully with the artichokes. Season with salt and pepper. Serve with sage butter. Grate cheese and serve with it.