Tortiglioni with roasted carrots and celery with sage-lemon butter and pine nuts

Name: Tortiglioni with roasted carrots and celery with sage-lemon butter and pine nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Pine nuts; 300 g Celery; 250 g Carrots; 400 g Tortiglioni pasta; 7-10 Tbsp Salt; 1 untreated lemon; 75 g Butter; 1/2 bunch Sage; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g Pine nuts
300 g Celery
250 g Carrots
400 g Tortiglioni pasta
7-10 Tbsp Salt
1 untreated lemon
75 g Butter
1/2 bunch Sage
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out. Clean the celery, peel the carrots, wash both and dice them finely. Prepare pasta in boiling salted water according to package instructions.
2
Wash lemon hot, grate dry, tear off zest. Halve the lemon and squeeze one half. Melt butter in a large pan. Fry the vegetable cubes for 3-4 minutes at low heat.
3
Meanwhile, wash the sage, dab dry and, except for something to garnish, pluck leaves from the stalks and add the pine nuts, lemon juice and zest to the vegetables and toss. Drain the pasta and fold into the vegetables, season with salt, pepper and possibly a pinch of sugar.
4
Arrange and garnish with remaining sage.