Broccoli, potato and sage fettuccine

This fresh pasta is delicately flavoured with sage, broccoli florets, toasted pine nuts and diced potatoes.

Recipe «Broccoli, potato and sage fettuccine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g fettuccine, 2 tbsp olive oil, 2 medium potatoes, peeled, diced, 3 cloves garlic, sliced, 1 tbsp sage, chopped , 2 cups broccoli florets, 1/2 cup pine nuts, toasted, 1 red onion, finely chopped , Shaved parmesan or vegetarian hard cheese, to serve.

Ingredients:

• 400g fettuccine 
• 2 tbsp olive oil 
• 2 medium potatoes, peeled, diced 
• 3 cloves garlic, sliced 
• 1 tbsp sage, chopped 
• 2 cups broccoli florets 
• 1/2 cup pine nuts, toasted 
• 1 red onion, finely chopped 
• Shaved parmesan or vegetarian hard cheese, to serve 

Instructions

1. Cook fettuccine in a large pan of boiling water according to packet instructions. Drain, reserving 1 cup of liquid.
2. Heat oil in a large frying pan on medium. Cook potato for 5-7 mins stirring regularly until tender. Add onion, garlic and sage, cook for 3 mins. Increase heat to high and cook broccoli for 2 mins. Add reserved liquid to pan and simmer for another 1 min until broccoli is tender.
3. Stir through pine nuts and season with salt and pepper to taste. Add fettuccine and toss to combine. Serve pasta topped with shaved parmesan.