Pasta: Sage Peas Butter Fettuccine
by Lishka DeVoss

YIELD 2 servings

INGREDIENTS

4 tbsp butter
12 fresh sage leaves
1/2 cup frozen petite peas
2 tbsp water
Salt
Freshly ground black pepper
4 ounces fettuccine, cooked until al dente
1 cup finely grated Parmesan

PREPARATION

1. Preheat oven to 325ºF.

2. Over medium heat in ovenproof pan, melt 2-tbsp butter in a small saucepan. Add sage and cook until crisp. As butter begins to brown, add peas and cook, stirring, for 1 minute.

3. Add 2-tbsp water and reduce heat to low — cover and cook for 10 minutes.

3. Add cooked fettuccine, 1/2-cup Parmesan and remaining 2-tbsp butter. Toss and season with salt and pepper to taste.

4. Place in oven for 5 minutes. Sprinkle with remaining Parmesan before serving.

Updated 2022-05-29

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