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Recipe 16: Sage butter and broad bean tagliatelle

Posted by Simon Lockrey on



Lloyd has captured the taste of spring which is fresh beans and burnt butter sage. Create this light and tasty meal to enjoy your garden produce from your Glowpear.



6-8 sprigs of fresh sage 

1-2 cups of peeled broad beans

1 large bunch of asparagus

Tagliatelle pasta - Fresh or dried (your choice)

50g salted butter

Rough grated Grana Padano / Parmigiano cheese

Extra-virgin olive oil

Edible flowers to serve 


  1. Place a large pot of salted water on to boil.
  2. Melt the butter in a shallow pan with a small drizzle of olive oil, and then add the de-stemmed sage leaves.
  3. Coat with the butter and shallow fry on a medium heat until the leaves stop sizzling and start to crisp.
  4. Remove from the heat and place the leaves on kitchen paper to drain, reserving the golden-brown butter sauce.
  5. Add your choice of pasta to the boiling pot and cook until the pasta is almost ready.
  6. Chop your asparagus into 3 cm lengths, and add to the pasta water along with the peeled broad beans for 1-2 minutes to blanch.
  7. Drain the pasta and vegetables, retaining a small amount of the pasta water, and then stir through the butter sauce.


Serve in bowls with a sprinkle of grated cheese, black pepper, and garnish with the fried sage leaves and edible flowers.


Lloyd also suggests matching with a light sweet wine, like a riesling from the Clare Valley (maybe a Jim Barry or Pikes)!


Also, feel free to make this recipe with a pasta of your choice (tagliatelle isn't the only option)!


For more tasty treats, check out other recipes in this series by Lloyd the Farmer.

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