In quest of a culinary delight that tantalizes your taste buds and evokes memories of rustic Italian charm? Look no further! Embark on a culinary journey with us as we uncover the secrets of preparing "Fresh Fettuccine with Butter Peas and Sage Sauce," a dish that captures the essence of Italian simplicity and brings a burst of freshness to your table. This harmonious blend of textures and flavors will transport you to the heart of Italy, where the vibrant flavors of butter peas, the earthy aroma of sage, and the richness of Parmesan cheese come together to create a symphony of taste.
Let's cook with our recipes!
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
FETTUCCINE WITH GARLIC HERB BUTTER
This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Provided by Jan
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g
CREAMY SAGE BUTTER SAUCE
A rich and creamy white sauce, served best over angel hair pasta.
Provided by favrelvr04
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.
Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
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
FETTUCCINE WITH BROWN BUTTER AND SAGE
Provided by Janet Fletcher
Categories Dairy Pasta Sage Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 5
Steps:
- Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
- Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.
CREAMY FETTUCCINE WITH PEAS AND BASIL
Provided by Kerri Conan
Categories Pasta Vegetarian Quick & Easy Dinner Basil Pea Healthy Vegan Self Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
FETTUCCINE WITH CREAMY SAGE SAUCE
Make and share this Fettuccine With Creamy Sage Sauce recipe from Food.com.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add about 1 Tbs. salt.
- In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted.
- Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minute
- Season with salt and pepper.
- Remove the sauce from the heat but keep it warm.
- Meanwhile, cook the fettuccine until al dente, 10 to 12 minute
- With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.)
- Cook gently on low for a few minutes for the pasta to absorb the sauce.
- Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper.
- Serve in warmed bowls topped with the shaved ricotta.
Nutrition Facts : Calories 684.1, Fat 51.2, SaturatedFat 31.1, Cholesterol 202.3, Sodium 177.8, Carbohydrate 43.8, Fiber 1.9, Sugar 1.7, Protein 13.8
FETTUCCINE WITH SAGE BUTTER, BACON AND ARTICHOKES
The sage flavored butter sauce really gives off a wonderful flavor to this pasta! Wonderful as a side dish or a light main course!
Provided by yooper
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil for pasta.
- Melt butter in large skillet over medium-low heat.
- Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
- Add bacon and artichoke hearts and cook until heated through, about 1 minute.
- Boil fettuccine until tender but still firm.
- Drain and add to sauce in skillet.
- Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
- Taste and season with salt if neccessary.
- Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.
Tips:
- Use fresh pasta for the best flavor and texture. If you don't have a pasta maker, you can find fresh pasta at most grocery stores.
- Add the butter to the skillet before the peas and sage. This will help to prevent the butter from burning and will also help to infuse the peas and sage with flavor.
- Don't overcrowd the skillet when cooking the peas and sage. If you do, they will steam instead of sautéing and will lose their flavor.
- Season the pasta with salt and pepper to taste before serving.
- Garnish the pasta with grated Parmesan cheese and chopped fresh parsley or chives.
Conclusion:
This fresh fettuccine with butter, peas, and sage sauce is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover peas and sage. The pasta is cooked in a simple sauce made with butter, olive oil, peas, sage, garlic, and Parmesan cheese. The sauce is light and flavorful, and it perfectly complements the delicate flavor of the pasta. This dish is sure to please everyone at your table.
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