Fresh Fettuccine with Butter, Peas and Sage Sauce

from a Romana Raffetto recipe in The New York Times, September 10, 2006

via Jeanne Milligan

serves 6

1/2 cup butter, divided

12 fresh sage leaves (plus 12 more for optional garnish)

1 cup frozen petite peas

1/4 cup water plus more for the pasta

salt

freshly ground black pepper

1 pound fresh fettuccine

1/4 pound Parmesan cheese, grated, about 1 cup

Preheat the oven to 325 degrees. Over medium heat, melt 1/4 cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. If you cook 24 leaves, remove 12 for garnish. When the butter begins to brown, add the peas and cook, stirring for 1 minute. Add 1/4 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 1/4 cup butter, 3/4 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
and add the optional reserved sage leaves on each portion before serving.

Big favorite with teenage boys! Well, all men.