This simple pasta recipe is a wonderfully quick vegetarian dinner. The walnuts are complemented by the nutty brown butter, which is lifted with a burst of lemon juice and topped with crispy sage. Use a cheese made with vegetable rennet instead of Parmesan to make this dish vegetarian.
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Cook the spaghetti in salted boiling water for 8–10 minutes or until al dente
2
While the pasta cooks, toast the walnut pieces in a large frying pan until slightly golden, then remove and set aside
3
In the same frying pan, heat the butter over a medium heat until it starts to caramelise and the milks solids turn golden. Add the sage and gently heat to infuse the butter and crisp the leaves
4
Season with the lemon zest, lemon juice, salt and pepper
5
Add the drained spaghetti to the pan and toss to coat in the sauce. Fold in the toasted walnut pieces, grate over some Parmesan and serve immediately
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Brown butter, lemon and walnut pasta
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Brown butter, lemon and walnut pasta