Spaghetti with sage-nut butter

Name: Spaghetti with sage-nut butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g cherry tomatoes; 2 shallots or; 1 small onion; 3-4 Stem(s) Sage; 400 g Spaghetti; 75 g Walnut kernels; 75–100 g Butter; 50 g Parmesan (piece)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g cherry tomatoes
2 shallots or
1 small onion
3-4 Stem(s) Sage
400 g Spaghetti
75 g Walnut kernels
75–100 g Butter
50 g Parmesan (piece)

Directions

1
Bring 3-4 l salted water to the boil in a large pot. Wash the tomatoes. Peel and finely dice the shallots. Wash sage and shake dry. Pluck off the leaves, cut larger ones 1-2 times.
2
Pour the spaghetti into the boiling water and press it down so that all the noodles are in the water. Cook for 8-10 minutes, stirring from time to time to prevent them from sticking together.
3
In the meantime, roughly chop the nuts. Roast in a pan without fat. Stir more often, as the nuts burn easily. Stir the butter into pieces at low heat and let it melt.
4
Stir the shallots and sage into the nuts and steam briefly. Steam the tomatoes for about 3 minutes. They should burst open a little, but not become too mushy. Season to taste with salt and pepper.
5
Slice thin shavings off the Parmesan cheese with a peeler. Take out a pasta and try if it is "al dente", i.e. cooked, but still has bite.
6
Then drain the pasta and pour it back into the pot. Add nut butter immediately and mix everything well. Arrange on plates and sprinkle with the Parmesan shavings.