Stranger Foods

Sage butter, feta & black pepper pasta

Serves 2 | Prep 5 mins | Cook 15 mins

When a method is really simple, I find I’m most likely to turn to that recipe again and again. This pasta dish is a case in point – easy, quick and satisfying, perfect for a midweek meal. It also works well with fresh oregano instead of sage; either way, the gently infused herb butter really does make the dish.

Source: Persiana Everyday

Ingredients

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Imperial

x0.5

200 g pasta shells
75 g butter
20 sage leaves
25 g pine nuts, toasted
100 g feta cheese, crumbled
2 pinches of pul biber chilli flakes (optional)
Maldon sea salt flakes and coarsely ground black pepper

Instructions

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Cook the pasta in a large saucepan of salted boiling water according to packet instructions.
A couple of minutes before the pasta is ready, place a frying pan over a gentle heat. Add the butter and sage leaves and very gently melt the butter, stirring the leaves so that their flavour infuses the butter. Don’t let the butter sizzle too aggressively.
Once the pasta is cooked, drain off most of the water and, using a slotted spoon, transfer the pasta to the frying pan. Turn the heat up, toss the pasta in the butter and season very generously with coarsely ground pepper and a little salt (not too much, as feta is salty). Add the pine nuts and toss to mix. Finally, add the feta and stir to mix well, allowing it to melt and coat the pasta.
Serve immediately, sprinkled with extra pepper, and the pul biber if desired. This needs no accompaniment.

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