You all know how much I love a simple pasta dish, and I try to keep the ingredient list down to a minimum. It’s been quite fun to challenge myself and keep trying new ingredients. I often find myself standing in my pantry, looking through all the shelves and trying to see what I could use up.

As I have mentioned in a previous post, I have tons of beautiful sage growing in my garden. It seems to be one of the easiest herbs to grow since it dealt well with quite a few heatwaves this summer, and is still thriving well into September. I can’t say the same for my basil and mint…they had a rough time this year.

I decided to create a pasta dish that used sage as the main ingredient. It is mostly known as being a flavour enhancer in a dish, but I wanted it to be the star this time.

I decided to blitz sage leaves in a food processor with some sunflower seeds. These two ingredients surprisingly worked perfectly together. It had an incredibly earthy and fresh flavour. This is a perfect example of why experimenting in the kitchen is so exciting to me.

INGREDIENTS:

  • 25-30 sage leaves

  • 1/3 cup of sunflower seeds

  • 3 tbsp of olive oil

  • pasta of your choice (enough for 4 servings)

DIRECTIONS:

  1. In a food processor; add the sage leaves, sunflower seeds and olive oil. Blend until all three ingredients are finely chopped.

  2. Add the mixture onto a frying pan, and heat on medium. Cook for about five minutes, and set aside.

  3. In salted water, cook your pasta according to package directions. Reserve a cup of pasta water before draining.

  4. Add the cooked pasta into your frying pan and toss in your herb mixture. Turn heat to low and let cook for an additional five minutes for the flavours to blend.

  5. Add a little of the reserved pasta to the water (if needed).

  6. Once plated, add a little drizzle of olive oil and serve.

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