Pasta with Sage, Olive Oil and Parmesan; summer fun

This is another dish that we have been making since the beginning of time. I say ‘we’ because there are discussions as to which one of us makes the better version.

It’s mon mari’s favorite pasta dish.

Before he became a T1 diabetic and had to watch his carbs he lived on this whenever I was traveling. I remember coming home from one business trip and being informed that I ‘made it wrong’.

It needs to be made with fresh sage, so it’s a summer / fall dish.

If you don’t love sage this dish is not for you.

We love sage.

Use fresh or dried pasta.

The recipe, Pasta with Sage, Olive Oil and Parmesan, has been updated, nutrition information added, and re-posted here: Linguini with Parmesan & Sage.

I went to the Renaissance Festival in Minneapolis for the first time in its early years. It was somewhat free-spirited with amateur and semi-professional performers, artists and artisans.

I haven’t been to it in at least 20 years. From what I am told, in more recent years, the amateurs are gone and it’s much more commercial.

I remember areas where scheduled performances took place and I remember impromptu performances cropping up in the middle of the crowds. But, for me, the real draw was the artisans and their wares.

Okay… and the food. Did I ever tell you the story of the year I took my St. Bernard and she kept grabbing people’s turkey legs?

I digress…..

I loved the ceramics and jewelry and wood-working and paintings and sculptures and, and, and….

When we lived in Andorra every village (and every village in Spain) had it’s Festa Major in the summer. There were carnival rides for the kids, a parade of giants and dances and communal dinners.

No arts and crafts.

Here in France most villages also have a summer fete. Ours was last weekend.

Well, our little village doesn’t but the town closest to us did.

It’s called “Bastid’Art”. It’s an art festival in a bastide town.

In France the festivals are all about the performing arts. There is theatre and opera and choral groups and circus acts and jugglers and musicians and, and, and….

No artisans.

There was something going on somewhere in town starting every 30 minutes.

One of the streets had games and face-painting for the kids

As to food – barbapapa (granpa’s beard, aka: cotton candy) is the staple at all events.

There were, of course, proper meals available at the proper time…. This is France, after all.

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16 thoughts on “Pasta with Sage, Olive Oil and Parmesan; summer fun”

  1. I’m not a big sage eater. I think partly because my grandmother used to pack her Thanksgiving dressing so full of it, she might as well just have stuffed the turkey with sage leaves. 🙁 As to the festivals, I only really ever went to any for the artisans. I would miss that terribly.

    I’d sure like to hear about the turkey legs though! 😉

    • nighstmusic, and I love sage for the opposite reason – my mother barely put in a pinch lol. I do miss the artisans. As to the turkey legs – just picture cocky young men walking along swinging their turkey legs – and a St. Bernard at waist height….

  2. Yes, I remember the St. Bernard v. turkey leg incident. 🤣 When we lived in Nebraska, I enjoyed going to the arts and craft fairs. So many wonderful artisans. Now that we’re in SoCal, I so miss them. Sigh!

  3. Hi Kate! I actually have signed up for your email newsletter again. I am in such a cooking rut. The past few years I have gone “simple and local,” which is great but has turned into “making the same things all of the time with seasonal variations.” So I am looking forward to a little inspiration. It is amazing to see you still blogging — it has been a long time for you! Hope you are well.

    • Hi Betty – it was a long time ago that there were a group of American expat bloggers here in France. I think I’m the only one left. And sometimes I wonder why LOL. I do keep up with everyone on FB. We are well – and I hope you find some inspiration. I have to say I’ve started reading French recipe sites for my own inspiration….Welcome back!

  4. I’m curious, is this your “wrong” recipe for the dish, or votre mari’s version?

    J’adore pasta with fresh sage! But we’ve never added cheese. And we’ve always fried the sage in butter. However, I do like the idea of it being fried in olive oil. And we’ve got lots of sage in the garden. We also just caved in a bought one of those barrel graters for hard cheeses and nuts. We might neeeeed to branch out and try your “wrong” version of pasta with sage.

    I can’t stand candy floss, never have liked it either, but love to watch it being spun. I used to stand gazing for ages while the others with me were anxious to get in line to ride on the wild roller-coaster, jumping up and down, saying “Let’s Go!!” I do hope that the barbapapa vendors were spinning it on-site and that they were adding the requisite lurid colours. It’s so amazing to watch the floss form.

    (How strange. After I filled in the text window with my usual way too verbose reply, the “website” window and “post comment” button disappeared in Firefox. I came into Chrome to comment.)

  5. We had this last night – with olive oil. We used sage and garlic from the garden. Except we fried the sage leaves in the olive oil with the garlic. And the pasta was brilliant!

    One of the things I’ve noticed about frying sage is that it dramatically takes away the slightly wild yet wonderful flavour. So this time, we put the sage stems into a teaball and put them into the pasta water as it was coming to a boil, then removed the teaball before putting in the pasta. The colour of the water was amazingly sage green and the smell of the sage really came forward and, of course, the sage flavour transferred to the pasta as it boiled (spaghettini). Many thanks for a delicious part of our dinner last night, Katie!

    • The cotton candy / candy floss now comes in many flavors and colors other than just the sugar of my youth. Still wouldn’t touch it though. It never appealed to me either but I, also, love to watch it being made.
      What a great idea to put sage stems in the water! I’m trying that next time. Now to go find my teaball…. (I normally just put the tea in loose and strain it)

      • So do I, Katie. So do I. I had to wash the teaball before we could use it. It has been hanging on a hook almost out of reach in the kitchen and had gathered quite a revolting cover of dust. But now that we’ve discovered the wonders of using the sage stems, I may have to move the hook so the herb-stem ball will be in easier reach.

  6. I actually made this recipe. I have fresh sage in my garden. It was so tasty with whole wheat pasta. Love it! Thank you for sharing.

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