Red Pasta with Lemon-Sage Butter & Caramelized Walnuts
40 min
Veggie
63365
For 2 Portions
50 g
beet, cooked
30 g
walnut
20 g
Parmesan
6 leaves
sage, fresh
1
egg
1/2
lemon
160 g
wheat flour
1 tbsp
honey
1 tbsp
butter
1/2 tbsp
olive oil
salt
1. All set?
2. Dice and finely puree beets.
3. Whisk the eggs with some salt.