Sage and brown butter sauce with toasted hazelnuts recipe
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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
- Gluten-free
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 1300kJ 315.0kcal
- Fat
- 30g
- Saturates
- 11g
- Sugars
- 1g
- Salt
- 1.2g
of the Reference intake
Carbohydrate 3.2gProtein 7.4gFibre 3.3g
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- 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.
- 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.
- 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.
- See more Pasta recipes