Butternut pumpkin & prosciutto fettuccine with sage butter from Delicious Magazine (Aus), July 2013 (page 93)

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Notes about this recipe

  • debkellie on May 21, 2014

    Maybe doesn't need quite as much butter as it recommends - a little bit on the "grease laden" side, when that is combined with the goat cheese & it certainly only needs light seasoning if your prosciutto is well seasoned. The lemon tries to cut through, but maybe needs more than one lemon for the combined butter/oil/feta ratio! I'd use more sage next time as that was a little lost. But a tasty and speedy weeknight dish.

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