PASTA WITH TOASTED ALMONDS AND FRESH SAGE
Florence was fine and the Museo Galileo well worth visiting but then I am a bit biased really but the people I went with (not only family members) liked it as well so I think you can trust me on this. As usual going to Florence made me think that I don’t go there often enough but you know how it is, one gets so entangled in everyday life that a lot of things disappears into the background. On the other hand, when we lived in Florence ages ago, I wasn’t that fond of the place, sure it is beautiful but there are far too many tourists on far too narrow streets when you have to walk on those streets day after day so maybe it is that memory that makes me forget.
I have revisited this dish as well, I have tried to give it a little more umph by toasting the almonds and I think it is an improvement so if you like sage and almonds, this is a dish for you!
PASTA WITH TOASTED ALMONDS AND FRESH SAGE
4 servings
400 g/ 14,1 oz dried pasta
15-20 fresh sage leaves
200g/ 7 oz blanched almonds
100-150 ml/0,42-0,63 cup fresh cream
1 clove of garlic
salt
extra-virgin olive oil
Chop the almonds in a food processor until they are finely chopped but not as fine as almond flour. You can also chop by hand if you want. Spread out the chopped almonds on a baking sheet and toast in the oven at 200°C/390°F for 4-5 minutes, check before the time is up because they burn easily.
Clean and dry the sage leaves, peel the garlic and then chop sage and garlic finely before sweating the two in a little oil in a pan for a minute or two. Add the toasted almonds and keep on cooking on medium heat for another minute and then add the fresh cream and a pinch or two of salt.
Cook the sauce for 2-4 minutes or more until the sauce has thickened and then mix well with the freshly cooked pasta.
ooh! I am loving this Ilva
Wonderful recipe! My sage bush is overflowing and I will definitely try this.
hello Ilva
looks delicious your pasta !
I share your point of view of Florence…. to many tourists that’s why i don’t go there in longer… i prefer to stay in “my area” the Maremma
Bonne journee !
I love the simplicity and flavors in the dish – but I also love Florence even with all the tourists.
I loved Florence when I visited there, but I agree, not sure I would want to live there with the tourists who come all the time. Glad you had fun though. This pasta dish looks delicious!
I so understand what you mean when you talk about Florence, tourists and confusion. I used to live in Pisa and rarely ever went to the Miracle square for the same reason. The first time we took our daughter to see the leaning tower was only after we moved from Pisa.
I love combining almonds with herbs to season pasta, although sage is not really my favourite one. I found a mixture of chive, marjoram, parsley and basil combo wonderful.
Love your pictures.
I love the simplicity of this pasta dish. Sage is an herb I rarely use, and yet it is one that I really love the taste of. Perfect complement to this cream sauce.
Like Joanne, the simplicity of this dish is what gets me…
Firenze is such a wonderful place, it’s true that living and visiting are two completely different things, though
Thanks for the recipe, Ilva!
Ilva,
This is so beautiful! I’ve missed you! When I make this pasta I will think of you!
要照顧身體歐~保重......................................................................
我的老天爺~內容真是太棒了.................................................................
This sounds heavenly! I adore fresh sage, but I neglect it in the summer months in favor of basil, mint and cilantro. Thanks for the herbal inspiration!