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Fresh Sage and Brown Butter Fettuccine with Pine Nuts
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

    Directions

    Bring a large pot of salted water to a boil over high heat.

    Add the fettuccine and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 tablespoons of the cooking water.

    In a large saute pan over medium heat, heat the butter until it foams and begins to brown.

    Add the sage and cook for 30 seconds, then stir in the pine nuts and the reserved cooking water. Add the fettuccine and toss to coat. Season the fettuccine with salt and pepper.

    Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate.

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