Is anyone else just completely over this whole winter thing? The last few weeks in Portland have been beautiful. I’m talking clear skies, sunshine, and a rather mild temperature. Then BOOM, out of nowhere, the clouds roll back in and I’m kept up half the night by the wind howling (and my dog howling back).
The only thing that makes winter bearable is pasta.
So let’s talk about this pasta, shall we?
If you follow me on Instagram you probably saw a picture I posted the other day of my growing used cookbook collection. Not only do I have a problem with buying them myself, but my friends and family are always giving them to me (which is awesome!).
It’s great for me, but not great for the poor counter top where the books are currently living because I have nowhere else to put them.
One of these cookbooks (Gourmet Today) was given to me by my MIL and I love it! There’s no pictures (boo), but there’s about six-thousand-three-hundred-and-twelve recipes in it so it makes me happy.
One of the pasta recipes I saw in this book called for tagliatelle, sage, and chestnuts; somehow, that recipe morphed into this one. Partly because I like to change things up, partly because I couldn’t find chestnuts at the grocery store.
Do you like my terribly scratched up and worn down pot? I have had that thing since I moved out of my parents house at 18. I think I got it as part of a 10-piece cookware set for a grand total of $40 at Target. I *finally* upgraded my pasta pot when I bought this awesome 17-piece Cuisinart set last week and I’m IN LOVE WITH IT.
Okay, back to the food: This recipe is super simple and comes together in about a half-hour, depending on how focused you are and how much wine you are drinking while making it.
Just preheat your oven while you chop up your onions, garlic, and sage, then toast the pine nuts on a baking sheet for a few minutes until golden. Boil some water, and cook the pasta until al dente. While the pasta is cooking, saute the pancetta and vegetables, stir in the toasted pine nuts and sage, then mix it all together in the big pot and top with Myzithra cheese.
You should definitely try it because it is salty and delicious. It isn’t a melty cheese, but it adds wonderful texture to the pasta.
Why am I so bad at thinking of something to write right before giving you the recipe?
HERE’S YOUR RECIPE!
The Wanderlust Kitchen
10 minPrep Time
20 minCook Time
30 minTotal Time
- 5 oz. pancetta, chopped
- 1 Tbsp. extra virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 Tbsp. finely chopped fresh sage
- 1/8 lb. pine nuts
- 1/2 lb. dried farfalle (bow tie) pasta
- 1 c. finely grated myzithra cheese
- 2 Tbsp. unsalted butter
- Salt and pepper to taste
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, then arrange the pine nuts on the sheet in a single layer. Toast in the oven for 5 to 10 minutes, or until the nuts turn a light golden brown. Set aside to cool.
- Cook pasta in salted water until al dente. Drain, but reserve cooking water. Return pasta to pot. Set aside.
- Meanwhile, heat the olive oil in a skillet over medium high heat, then add the pancetta and cook for about 4 minutes. Add the onion and garlic and cook another 3 minutes until softened. Add the pine nuts and 1 tablespoon of the sage to the pan and cook for another minute to warm the ingredients. Turn off the heat.
- Add the pancetta mixture to the al dente pasta in the pot, add 1 cup reserved water, cheese, and butter, then toss together to coat the pasta and melt the butter.
- Season to taste with salt and pepper, then garnish with remaining sage. Serve hot.