½ cup butter (8 tablespoons; 1 stick)
12 fresh sage leaves
1 cup frozen petite peas
Salt
Freshly ground black pepper
1 pound fresh fettuccine
¼ pound Parmesan, grated (about 1 ½ cups).
Preheat the oven to 325°. Over medium heat, melt half of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan.
Serves five.
Recipe adapted from Romana Raffetto.