Tagliatelle with an orange butterIn Season 48

Recipe:Tagliatelle with Orange Butter

17 Nov 2015

A midweek meal with a difference


400g tagliatelle
The juice of 1 orange
Zest of ½ orange
½ cup whipping cream
Freshly ground black pepper
¼ cup finely grated Parmesan
¼ tsp paprika, optional
A few leaves of fresh sage, to garnish

1 Bring a large pot of water to a boil. Season with salt and cook the pasta according to the package directions, stirring occasionally, until al dente.
2 Drain the pasta, reserving a ¼ cup of pasta water.
3 In a saucepan, combine the pasta water, orange juice, zest and cream and bring to the boil.
4 Add the pasta and cook, stirring, until the sauce coats the pasta about 1 minute.
5 Season with salt and pepper.
6 Stir in the parmesan and divide among warm bowls.
7 Sprinkle with paprika and garnish with a crumbling of sage leaves before serving.