WHAT YOU NEED
500g/ 1.1 lb farfelle pasta
4tsp cooking salt for pasta water
125g/ 4.4 oz Le Conquerant unsalted butter
Dressing
1 tub Aphrodite Galotyri
4 garlic cloves, crushed with a pinch of salt in a mortar and pestle
¼ cup Greek extra virgin olive oil
½ tsp sea salt
½ tsp cracked pepper
WHAT YOU DO
Cook pasta in a big pot of salted boiling water until al dente. Drain, and rinse in cold water.
Put pasta back into the pot and drizzle with olive oil. Heat on stove for 2 minutes, to dry out the extra moisture.
Mix together the galotyri, garlic, olive oil, sea salt and pepper. Pour mixture into the hot pasta, and gently fold through.
Melt the butter in a small pan until slightly brown. Add the sage leaves until golden.
To serve, pour the pasta into a big bowl and scrape all the dressing out of the pot. Take the brown butter and sage, drizzle it over the pasta, and listen for the sizzle!
In collaboration with and available at Sweet Greek Shop, Melbourne
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