This chickpea pasta in fried sage ghee sauce takes me back to some of my favorite restaurant meals. Sage (along with a ton of other herbs) is all over the NYC-area farmers’ markets and the moment I see it, I crave one thing—pasta in fried sage brown butter sauce. I rarely order pasta when I eat out, but when I do, I many times order that particular dish. So I just had to do my own spin on it with ghee and chickpea pasta!
Yes, this type of sauce is usually only seen in winter dishes and it is currently summer in the city (though that is arguable today with the breezy 70s weather). This ghee-based version of that indulgent dish is a lot lighter, however, both in terms of heft and buttery flavor, so I think we can get away with eating it before Labor Day weekend…
Ingredients (makes 4 servings):
- 8 tbsp Gold Nugget Ghee (use discount code SLICE10 for 10% off)
- 8 sage leaves
- 1 (8 oz) package of chickpea pasta (I used Banza)
- 1½ cups diced zucchini
- 1½ cups diced cherry tomatoes
- 1½ cups diced okra
- Freshly ground salt to taste
- Make chickpea pasta in a saucepan in accordance with the directions on the packaging.
- Add the ghee to a large skillet over medium heat.
- After the ghee melts, add the sage and fry the leaves until they shrink and are fragrant.
- Turn the heat down to medium low and stir in zucchini, cherry tomatoes, and okra. Place a cover on the skillet and let the vegetables cook in the ghee, tossing them periodically, until they are tender.
- Using a slotted spoon, remove the pasta from the saucepan and transfer them to the skillet. Toss the pasta with the vegetables until coated in ghee.
- Add freshly ground salt to taste, divide pasta and vegetables among four bowls, and serve.