Pappardelle with butter flavored with toasted hazelnuts and sage

Toast the hazelnuts for a few minutes in a small pan and meanwhile bring the water to the boil for cooking the pasta.

Place the toasted hazelnuts, the well-washed sage leaves, the garlic clove to taste, a pinch of salt and the juniper berry in a food processor.

Blend everything at maximum speed until you obtain a grainy mixture.

Combine the mixture with the softened butter until you obtain a thick, fragrant cream.

Place the prepared cream in a large pan over low heat and, in the meantime, lower the pappardelle into the previously salted boiling water.

Add a couple of ladles of cooking water to the sauce and add the drained pappardelle al dente.

Turn the heat to low and quickly stir, emulsifying the butter with the starch and water until a thick, fragrant cream is formed.

Remove from the heat and serve, drizzling the pasta with its cream.

Serve.