Brown Butter Sage Gemelli
with Honeyed Pepita-Radish Salad
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
This 15-minute gemelli deserves a trophy! The fresh twirly pasta, a specialty of Liguria, is treated to a rich demi-glace sauce made with foaming butter, gently crisped sage leaves and Grana Padano—plus a splash of lemon juice to wake it all up.
We will send you:
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 4g Sage
- 7g Honey
- 225g Gemelli
- 25g Roasted pepitas (pumpkin seeds)
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 30ml Lemon juice
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
4 or 8 tbsp Butter
Total Fat
43 g
Saturated Fat
20 g
Sodium
360 mg
Total Carb
72 g
Sugars
6 g
Protein
21 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Toast the pepitas
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the pepitas and toast, stirring often, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast).
- Transfer to a paper towel-lined plate; season with S&P.
- Wipe out and reserve the pan.
Make the sauce & combine the pasta
- Pick the sage leaves off the stems; thinly slice the leaves.
- Heat the reserved pan on medium. Add 4 tbsp butter (double for 4 portions) and cook, stirring often, 2 to 3 min., until the butter foams and turns a golden brown.
- Add the sage and cook, stirring often, 10 to 15 sec., until beginning to crisp.
- Add the demi-glace, ½ the lemon juice and the reserved cooking water. Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the pasta and ½ the cheese. Cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
Make the salad
- Thinly slice the radishes.
- In a medium bowl, whisk the honey, remaining lemon juice and a drizzle of oil.
- Add the baby greens, radishes, pepitas and S&P; toss well.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the remaining cheese.
- Serve the salad on the side. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
