INGREDIENTS:
3/4 pound fettuccine
3/4 cup extra-virgin olive oil
1/4 cup sage leaves
1 large garlic clove, mashed to a paste
1/4 cup Artisana Organic Raw Almond Butter
1 scallion, minced
3/4 cup extra-virgin olive oil
1/4 cup sage leaves
1 large garlic clove, mashed to a paste
1/4 cup Artisana Organic Raw Almond Butter
1 scallion, minced
1/2 teaspoon finely grated lemon zest
A Pinch of crushed red pepper
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
A Pinch of crushed red pepper
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
PREPARATION: In a large pot of boiling water cook the pasta until al dente. Drain the pasta, but keep 3/4 cup of the cooking water. Heat 1/2 cup of the olive oil in large skillet on medium heat. Fry the sage leaves on medium heat until crisp. Drain the sage on paper towels then chop half of the leaves. Combine the chopped sage, garlic, Artisana Almond Butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese. Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce. Season with salt and pepper. Top with the remaining cheese and whole sage leaves and serve.
