Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 servings


Fresh Herb Pesto (recipe, see right):


In medium saucepan, bring chicken broth to a boil. Add sage and simmer for 5 minutes or until broth has reduced by three-quarters. Remove pan from heat; add butter and pepper.

Meanwhile, in large saucepan of boiling salted water, cook pasta until al dente. Drain pasta and return to saucepan. Add sage sauce, Parmesan and lemon zest; mix well to coat. Top with Fresh Herb Pesto (recipe, this page). Sprinkle with more grated Parmesan, if desired.


Fresh Herb Pesto

In food processor, purée 1 cup each fresh basil, flat-leaf parsley and fresh dill, 3/4 cup olive oil, 1/4 cup pine nuts, 2 cloves garlic and grated zest of 1 lemon. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 6 months.) Makes about 1 cup.

PER SERVING (2 TBSP) about 215 cal, 1 g pro, 23 g total fat (3 g sat. fat), 1 g carb (0 g dietary fibre, 0 g sugar), 0 mg chol, 50 mg sodium, 1 mg iron.


Try this dish with Olive & Parmesan Meatballs!

Nutritional facts PER SERVING: about

  • Iron 3.3 mg
  • Fibre 2 g
  • Sodium 690 mg
  • Sugars 4 g
  • Protein 20 g
  • Calories 450
  • Total fat 16 g
  • Cholesterol 40 mg
  • Saturated fat 8 g
  • Total carbohydrate 52 g
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