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Fettuccine pasta coiled up with fresh sage decorating the plate and table
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  • Sage and Brown Butter Fettuccine

Sage and Brown Butter Fettuccine

4 Servings
Total Time: 30 minutes


12 ounces fettuccine

1/2 cup (1 stick) unsalted butter

20 fresh Rocket Farms sage leaves

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Zest of 1 lemon (optional)

2 cloves garlic, minced (optional)

1/4 cup toasted pine nuts (optional)


Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring occasionally, until the butter turns golden brown and the sage leaves become crispy, about 5-7 minutes. If using, add minced garlic and cook for an additional 1-2 minutes.

Step 3

Add the cooked fettuccine to the skillet with the brown butter and sage. Toss to coat the pasta evenly. If the mixture seems dry, add reserved pasta water, a little at a time, until desired consistency is reached.

Step 4

Stir in grated Parmesan cheese, salt, and black pepper to taste. If using, sprinkle with lemon zest and toasted pine nuts for added flavor and texture.

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