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Galbani Mozzarella, hazelnut and sage pasta


  • Galbani mozzarella 125g
  • 70g Dry spaghetti
  • 5g hazelnuts
  • 6-7 sage leaves
  • 20g butter
  • handful of parmesan
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Preparation Instructions

  1. Boil the spaghetti for around 7-8 minutes in salted water
  2. In a pan heat the butter olive oil and add the sage and a little salt and pepper
  3. Add the cooked spaghetti to the pan containing the butter, sage, salt and pepper
  4. While cooking out the pasta in the frying pan, add the fresh mozzarella, hazelnuts and a drop of fizzy water and some grated parmesan (this makes the sauce creamy) toss and season
  5. Finish with a little more mozzarella and serve