Fresh Fettuccine With Butter, Peas and Sage Sauce

Name: Fresh Fettuccine With Butter, Peas and Sage Sauce
Total time: 30 min
Yield: Serves 5
Cuisine: italian
Ingredients: 1/2 cup butter; 12 fresh sage leaves; 1 cup frozen petite peas; Salt; Freshly ground black pepper; 1 pound fresh fettuccine; 1/4 pound Parmesan, grated (about 1 1/2 cups)

Recipe from Romana Raffetto

Adapted by Alex Witchel

Total Time: 30 minutes
Rating: 4(23)
Comments: Read comments

Featured in: The Way We Eat; Penne Station

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Ingredients

Yield:Serves 5

½cup butter
12fresh sage leaves
1cup frozen petite peas
Salt
Freshly ground black pepper
1pound fresh fettuccine
¼pound Parmesan, grated (about 1½ cups)

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 325 degrees. Over medium heat, melt ¼ cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
Step 2
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan.