Fresh lemon pasta with fragrant sage, crunchy roasted almonds, and salty capers. Light, aromatic, and full of contrast. A simple dish that continues to surprise.
Ingredients (2 persons):
*200 g (fresh) tagliatelle/spaghetti
*3 tbsp almond shavings
*1 handful of sage
*3 tsp capers
*75/80 g (unsalted) butter
*1.5 lemons
*75 g Parmesan cheese
*TOPIKÁ olive oil
Preparation method:
1. Cook the tagliatelle al dente in plenty of salted water according to the instructions on the back of the package (reserving the cooking liquid!).
2. Toast the almond shavings in a skillet until golden brown. Remove from the pan and heat a drizzle of olive oil in the same pan. Turn the heat to high, add the sage leaves, and cook until crispy. Drain on paper towels. Add more oil to a pan and cook the capers over medium/high heat until they pop.
3. Melt the butter in a saucepan over medium heat. Let it melt slowly until it turns golden brown. When it begins to smell nutty, add the lemon juice (1.5), zest (1 lemon), and sea salt. Drain the pasta and add it directly to the butter mixture. Stir well with about 1 ladle of the pasta cooking water until a creamy sauce forms. Season with half the Parmesan cheese.
4. Serve on a nice platter, grate some extra Parmesan cheese over it and finish with the crispy sage, almonds, capers and black pepper.
