Fettuccine with Burnt Sage Butter, Artichokes and Garlic
The nutty flavour of burnt butter pairs beautifully with the tang of roasted marinated artichokes in this gorgeously simple pasta dish.
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Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Grater
- Tongs
- Wooden spoon
- Mixing bowl
Ingredients
- 20 marinated artichoke hearts (560g), halved
- 4 cloves garlic, sliced
- 1/4 cup (60ml) olive oil
- 500 grams (1 pound) fettuccine
- 30 grams (1 ounce) butter
- 1/3 cup loosely packed fresh sage leaves
- 2/3 cup (50g) thinly shaved pecorino cheese
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