FRESH FETTUCCINE WITH BUTTER, PEAS AND SAGE SAUCE
Provided by Alex Witchel
Categories easy, quick, pastas, main course, side dish
Time 30m
Yield Serves 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Over medium heat, melt 1/4 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 1/4 cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
- 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, 3/4 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.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 30 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 18 grams, Sodium 494 milligrams, Sugar 2 grams, TransFat 1 gram
JAMES BEARD'S PLEASANT PASTA
Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon.
Provided by Alex Witchel
Categories easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
- Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 13 grams, Carbohydrate 97 grams, Fat 37 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 1871 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bake the potatoes in their skins until tender when probed with a paring knife, about 40 minutes. (Potatoes may also be boiled in their skins, then removed from the pot and slashed to release steam.) Peel the potatoes while still warm, discard the peels and weigh the flesh; you want exactly 1 pound. Force the potatoes through a ricer, food mill or medium-meshed sieve into a mixing bowl.
- Add 3/4 cup flour, 1/2 cup parsley, pecorino, nutmeg, pepper and salt. Mix with fingers to form a mass, then knead very briefly to make a smooth ball, just one minute or so. Be careful not to overwork the dough or the gnocchi will be tough. Make a couple of preliminary half-inch ovals and boil in well-salted water to check the texture. Let them bob to the surface and cook for about 1 minute. If they hold their shape, proceed to the next step, otherwise add a little more flour to the dough. It may require a full cup of flour.
- Divide the dough into 4 pieces. On a clean counter or cutting board, roll the dough pieces into footlong logs, approximately 1 inch thick, dusting with additional flour as necessary. Cut each log into 18 to 20 gnocchi. If desired, roll each of the gnocchi over the tines of a fork to make the traditional ridged oval shape (otherwise, random small pillow shapes are fine).
- Sprinkle a baking sheet liberally with flour and line up the gnocchi in one layer, making sure they don't touch. Now sprinkle flour lightly over the top of the gnocchi and leave at room temperature, uncovered, until ready to cook. Fill a large, wide pasta pot with water. Add salt liberally and bring to a rapid boil.
- Put 2 cups of water in a small saucepan for cooking the peas and bring to a brisk simmer. Cook the peas briefly until just done, then drain. Melt the butter in a wide deep skillet over medium heat. Add the garlic and sage leaves and let them sizzle without browning, then turn off the heat.
- Add the gnocchi one by one to the boiling water. Carefully stir as the gnocchi begin to bob to the surface. You may do this in batches if your burner is not strong enough to maintain a rapid simmer. Cook for 60 to 90 seconds, until tender (semolina gnocchi will take about 2 minutes), then transfer cooked gnocchi to the butter sauce using a wide skimmer.
- Add the cooked peas and a little salt and pepper and gently toss everything together with a large spoon. Pour into a warm low-sided ovenproof serving vessel. If desired, sprinkle with 2 tablespoons Parmesan and run under the broiler till lightly browned. Garnish with the chopped parsley and scallions. Serve with plenty of grated Parmesan, and spoon some of the sage butter over each portion. Pass the pepper mill.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 438 milligrams, Sugar 4 grams, TransFat 1 gram
More about "fresh fettuccine with butter peas and sage sauce recipes"
CREAMY SAGE PASTA SAUCE (NON-DAIRY!) - A BEAUTIFUL MESS
From abeautifulmess.com
LIDIA BASTIANICH'S FETTUCCINE WITH BUTTER SAGE SAUCE
From rachaelrayshow.com
BEST FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE RECIPES
From recipert.com
FRENCH-STYLE PEAS WITH CRISPY SAGE - MRSFOODIEMUMMA
From mrsfoodiemumma.com
INA GARTEN BROWN BUTTER SAGE SAUCE - DELISH SIDES
From delishsides.com
10 MINUTE BROWN BUTTER SAUCE FOR PASTA - THE BURNT BUTTER TABLE
From theburntbuttertable.com
BUTTER AND SAGE SAUCE - LIDIA
From lidiasitaly.com
FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE RECIPE
From latechef.com
FRESHLY MADE PASTA WITH BUTTER AND SAGE SAUCE
From joshuakennon.com
FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE FOOD
From homeandrecipe.com
BEST FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE RECIPES
From alicerecipes.com
BROWN BUTTER & SAGE SAUCE RECIPE (GREAT WITH …
From thekitchn.com
FETTUCCINE WITH BROWN BUTTER AND SAGE RECIPE | BON …
From bonappetit.com
SAGE BUTTER SAUCE | EASY SAUCE RECIPES
From easysaucerecipes.com
BEST FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE 451174 …
From recipert.com
SWISS CHARD TORTELLI WITH SALAD RECIPE - BBC FOOD
From bbc.co.uk
FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE FOOD
From cooking-guide.com
HOMEMADE PUMPKIN PASTA WITH SAGE BUTTER SAUCE …
From sweetsimplevegan.com
FRESH FETTUCCINE WITH BUTTER PEAS AND SAGE SAUCE RECIPES RECIPE
From alicerecipes.com
MAMMA MARZIA | COOKBOOK AUTHOR ON INSTAGRAM: "GNOCCHI WITH …
From instagram.com
15-MINUTE CREAMY PASTA WITH PEAS - THE NATURAL …
From thenaturalnurturer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love