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Sage and brown butter sauce with toasted hazelnuts recipe

Sage and brown butter sauce with toasted hazelnuts

There's a lot of flavour packed into this speedy pasta sauce. Buttery, nutty, and zesty with warm and fragrant sage – what's not to love? Serve with fresh ravioli for a delicious dinner for two or Valentine's Day supper.

See method
  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 315 calories / serving

Ingredients

  • 40g chopped hazelnuts
  • 30g butter
  • 20g fresh sage leaves
  • 20g capers, drained
  • juice ½ lemon
  • 25g pecorino, grated
  • ½ tsp crushed chillies

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Each serving contains

Energy
1300kJ 315.0kcal
16%
Fat
30g
high42%
Saturates
11g
high57%
Salt
1.2g
medium19%
Sugars
1g
low2%

of the Reference intake

Carbohydrate 3.2gProtein 7.4gFibre 3.3g

Method

  1. Heat a dry frying pan over low-medium heat and toast the hazelnuts for 3-4 mins, stirring often, until fragrant and lightly browned. Tip into a bowl and set aside.
  2. Add the butter to the pan and cook, stirring frequently, for 3-4 mins until browned but not burnt. Add the sage leaves and capers and fry for 1-2 mins, stirring constantly, until the sage is starting to darken and crisp (it’ll crisp up more as it cools). Stir through the nuts and lemon juice and remove from the heat.
  3. Serve over our Beetroot and ricotta ravioli or your favourite pasta (why not try making your pasta dough?), adding 1-2 tbsp cooking water to the sauce to loosen. Finish with the pecorino and chillies.