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Sage and brown butter sauce with toasted hazelnuts recipe

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

Ingredients

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

Each serving contains

  • Energy

    1300kj
    315kcal     16%

  • Fat

    30g 42%

  • Saturates

    11g 57%

  • Sugars

    1g 2%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 3.2g Protein 7.4g Fibre 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.

See more Pasta recipes

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