Brown Butter Sauce with Sage and Hazelnuts

By Fresh2

Good over pasta, ravioli and polenta

Ingredients

• 1 Cup chopped hazelnuts, toasted
• 1 Stick (1/2 cup) butter
• 2 Tbls chopped fresh sage

Preparation

Step 1

Preheat oven to 350 degrees F. Toast hazelnuts for about 10 minutes, stirring often. Set aside to cool. Can be made day ahead.

Melt butter in fry pan over moderate heat. Add sage after about 1 1/2 minutes. The sage will cook a bit. Stir. It takes about 3 minutes to brown butter. Add the nuts when butter is just about ready and stir. Take off the heat. Stir into cooked spaghetti rigate or another large pasta. Great over butternut squash ravioli or polenta.