Butter, Dried Chestnut, and Fresh Rosemary Sauce – a delicious recipe with butter, extra-virgin olive oil, chestnuts, rosemary needles, water, fresh Italian parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the butter and 1 tablespoon of the olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts; toast and stir for a minute.
2
Scatter in the rosemary needles and cook another minute or so, until the nuts are lightly colored.
3
Ladle in 1 1/2 cups of pasta-cooking water; cook rapidly for 2 to 3 minutes, reducing the liquid by half; keep at low simmer until the pasta is ready.
4
Finish the sauce and pasta together in the skillet (for details see page 105).
5
Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.
6
Pappardelle of fresh Chestnut Pasta (page 177)
7
Rich egg pasta
8
A thin dry pasta such as capellini, spaghettini
624
kcal
Calories
66
g
Fat
2
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 tablespoons (1 stick) butter, 2 tablespoons extra-virgin olive oil, 1/2 cup finely chopped dried chestnuts, reconstituted and cooked in boiling water, then chopped or pulsed to small bits in the food processor, 1 teaspoon fresh rosemary needles, and more.
Yes, Butter, Dried Chestnut, and Fresh Rosemary Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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