Chestnut and Green Apple Pasta with Sage Brown Butter

4 Reviews / 5 Average
Inspired by Gourmet Magazine (Nov 2000 issue)
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This pasta was inspired by one of our all-time favorite recipes that I’ve been making since I first found it in Gourmet Magazine back in 2000 (the year we were married—how are we this old?!). The original recipe is actually for chestnut ravioli—a highly delicious but labor intensive dish—that we have always reserved for special occasions, including New Year’s Eve dinner. Let’s face it, no matter how good someone is in the kitchen, they aren’t typically whipping up from-scratch ravioli for dinner on a busy weeknight (although I do have a recipe for ravioli here if you do want to try it on the weekend!).

So instead of waiting to enjoy this deliciousness only once or twice a year, I’ve turned it into a pasta topping for store-bought noodles, and the outcome was just what I was after. Plus, to make it even more weeknight friendly, there’s no need to roast your own chestnuts. They are super easy to buy ready to use on Amazon and are even available organic! Enjoy. :)

Chestnut and Green Apple Pasta with Sage Brown Butter on 100 Days of Real Food

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13 thoughts on “Chestnut and Green Apple Pasta with Sage Brown Butter”

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Recipe Rating

  1. 5 stars
    This is very informative post sticky and useful for me. great recipes, i will make myself. Thank you for sharing such excellent recipes. Just waiting for the next one.

  2. 5 stars
    Chestnut and Green Apple Pasta look so delicious. I gonna taste soon. very informative to ease to make this as well. Thanks for great content and waiting for the next one as well

  3. 5 stars
    I am so excited about trying this recipe! What a unique blend of flavors. I love all fall flavors and your creative recipe will be a treat to try! Thanks for your delicious inspiration!

  4. Yum! This looks good. And way easier than ravioli ;) We have sage we dried from our garden and some apples we picked this fall, so I am part way there to making it!

  5. I agree ravioli is far too time intensive to make on a weeknight. Gnocchi on the other hand is doable, with help from my girls. I found a delicious butternut squash ricotta gnocchi recipe to substitute for our favorite butternut squash ravioli. Served with a quick sage butternut sauce, and bonus, there’s are leftovers for the next night.