Name: Broccoli, potato and sage fettuccine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: mediterranean
Ingredients: 400g fettuccine; 36.40 gm olive oil; 2 medium potatoes, peeled, diced; 3 cloves garlic, sliced; 20.00 ml sage, chopped; 500.00 ml broccoli florets; 125.00 ml pine nuts, toasted; 1 red onion, finely chopped; Shaved parmesan or vegetarian hard cheese, to serve

Broccoli, potato and sage fettuccine

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Sage-infused pasta with broccoli, pine nuts, and potatoes.

Ingredients:

400g fettuccine
36.40 gm olive oil
2 medium potatoes, peeled, diced
3 cloves garlic, sliced
20.00 ml sage, chopped
500.00 ml broccoli florets
125.00 ml pine nuts, toasted
1 red onion, finely chopped
Shaved parmesan or vegetarian hard cheese, to serve

Instructions:

Cook the fettuccine in a large pot of boiling water as per the package instructions. Reserve 1 cup of the cooking liquid before draining.
In a large frying pan over medium heat, heat oil. Cook potato for 5-7 minutes, stirring occasionally until tender. Add onion, garlic, and sage, cook for 3 minutes. Increase heat to high, add broccoli, and cook for 2 minutes. Pour reserved liquid into the pan and simmer for 1 minute until broccoli is tender.
Mix in the pine nuts, season with salt and pepper as desired, then add the fettuccine and mix well. Serve the pasta with a generous sprinkle of shaved Parmesan on top.

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