Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 400g Jerusalem artichokes
- - 320 g whole wheat pasta , penne o fusilli
- - 130 g of butter
- - 2 tablespoons grated Parmesan cheese
- - 20 sage leaves
- - salt
- - pepper
INSTRUCTIONS
- Bring 100 g butter at room temperature and when it is quite soft, stir in a dozen sage leaves, chopped not too finely. Shape into balls of the size of a small walnut and place them in the freezer.
- Peel the Jerusalem artichokes and cut them into cubes about an inch. Boil for a few minutes in salted water, drain and then fry in a pan with the remaining butter for a few minutes and pepper generously.
- Cook the pasta al dente in salted water, then drain and sauté in a pan (preferably wok type) along with the diced artichokes and sage butter balls and if necessary, a few tablespoons of the cooking water.
- Spread the pasta on the dishes, garnish each with a couple of sage leaves (fresh or fried quickly) and finished with parmesan cheese.
