Fresh Fettuccine With Butter, Peas and Sage Sauce
- Total Time
- 30 minutes
- Rating
- Notes
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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
Nutritional analysis per serving (5 servings)
631 calories; 32 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 28 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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MargiF
I used rice pasta as we are gluten free and it was still very delicious. It was served with a fresh salad and was a satisfying lunch.
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