RECIPE: rustic lemon and sage butter pasta
Photo by Erol Ahmed on Unsplash
with crushed hazelnuts
CAMPING RECIPES for the “Outdoorsy Foodie”
I am not a chef… but I am a foodie, a world traveler, and am all about being comfortable and well-fed while camping.
Please enjoy my novice recipe that is easy enough for camping but delicious enough (in my opinion) to be served at a restaurant.
INGREDIENTS (For 2 people)
Photo by Dane Deaner on Unsplash
2 Garlic Cloves
1 cup Sage
1/2 cup Butter
1 Lemon
Crushed Red Pepper Chilli Flakes (as much as you like)
Pasta (of your choice)
Hazelnuts
Breadcrumbs (if desired)
Salt and Pepper
Parmesan Cheese
Olive Oil
Basil for garnish
DIRECTION
In a large skillet, melt 1/4 cup of butter. Add the garlic and sauté for 2 - 3 minutes until fragrant but not browned. Turn the stove to low heat, add the sage leaves, red chilli pepper flakes (if you like spice) and cook until crisp for about 3 minutes.
Zest 3/4 of a lemon rind (be sure not to zest the pith) into the same skillet and stir over low heat for 1 minute, be sure to save 1/4 of the lemon rind for garnishing.
Remove from heat and cover.
In a large pot, boil water. Once boiled, add salt and pasta noodles. Water should be as salty as the sea.
Cook pasta until al dente.
Drain water but save roughly one ladle of pasta water and add to the lemon and sage butter skillet, put back on the stove on medium heat.
Drizzle olive oil on pasta and stir, add the pasta to the lemon sage butter skillet.
If you have whole hazelnuts, smash them (I used a hammer, but you can also use rocks when camping or pestle and mortar), and in a separate small skillet melt a knob of butter, breadcrumbs (if desired), and some salt on high heat stirring constantly until toasted.
Plate the pasta, add the toasted hazelnuts/breadcrumbs, grate parmesan on top using your microplane, top with basil, last of the lemon zest, and a last little drizzle of olive oil.
ENJOY!
Let me know what you think in the comments.
Skip to 2:09 to see me make this recipe.
KITCHEN UTENSILS YOU WILL NEED FOR THIS RECIPE (aka Camp Kitchen Pack list)
Microplane - If you don’t own one of these in your kitchen you are seriously missing out. This is a staple can’t overstate this.
Large Skillet - Cast iron is great, but heavy - so, it’s appropriate for car camping but not desirable if you have to hike or portage in.
If you need lighter weight options go for the Jet Boil Genesis
Large Pot - Jet Boil 5-Liter FluxRing is a great option
Hammer/Rock/Pestle and Mortar - all of these can be used for the same thing ;)
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