Parpardelle with chestnut and sageby Daisy Elwood |
| Preperation time: 20 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 8 sheets egg lasagne (for the
parpardelle); 25g butter; 1 small onion, coarsley chopped; 2 garlic cloves, chopped; 15g fresh sage, chopped; 200g pack vacuum-packed chestnuts; 250ml vegetable stock; 200g half-fat creme fraiche; 25g toasted pine nuts (optional). |
| Recipe Method |
| Cook the lasagne in a large pan of boiling water
for 8 minutes. Cool and cut each sheet lengthways into 4. Heat the butter in a pan and gently cook the onion and garlic for 5 minutes. Add the sage and cook for a further 3 minutes. Add the chestnuts and stock. Simmer for 10 minutes until the chestnuts are tender. Tranfer to a food processor and puree. Return the puree to the pan and reheat gently. Add the creme fraiche and continue to stir until the sauce is heated through. Season. Bring a large pan of water to the boil, add pasta strips and cook for 2 minutes. Drain and top with the chestnut sauce and pine nuts. |
| More recipes: |
| Fennel and
almond soup Sweet potato and sage risotto Savoury rice Spring greens soup Roasted vegetable pasta |
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