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. :)
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Chestnut and Green Apple Pasta with Sage Brown Butter
Ingredients
- 4 ounces sliced pancetta or bacon (finely chopped)
- 6 tablespoons butter (divided)
- ½ cup onion (finely chopped)
- 2 cloves garlic (minced)
- 2 cups chestnuts (roasted, shelled and skinned; finely chopped)
- 1 Granny Smith apple (finely diced (no need to peel) and divided)
- 1 cup water
- ⅓ cup Parmesan cheese (freshly grated (plus extra for garnish))
- ¼ cup fresh sage leaves (finely chopped and patted dry)
- 4 to 5 servings whole-wheat pasta (cooked according to package directions)
Instructions
- Cook the chopped pancetta (or bacon) in 2 tablespoons of butter in a large saute pan over medium heat. Stir often until it begins to crisp and brown on the edges.
- Add onion and garlic and cook for 2 to 3 more minutes while stirring until the onion begins to soften.
- Add chopped chestnuts and all but a small handful of apples to the pan along with the water. Let simmer while stirring until liquid reduces by about half.
- Turn off heat and stir in Parmesan.
- In a separate small skillet, melt the remaining 4 tablespoons butter over medium heat. Add the sage leaves to the pan and cook while stirring until they begin to darken in color and become crispy, and the butter browns. Immediately remove from heat. This sauce can overcook easily so sometimes I even immediately remove it from the pan so it doesn't keep cooking.
- Divide the cooked pasta among 4 or 5 plates, then top with the chestnut and apple mixture and the sage brown butter sauce. Garnish with extra grated Parmesan and diced green apples and serve.
Karen says
Has anyone substituted walnuts or pistachios for the chestnuts ?
100 Days Admin says
We have not tried that, please let us know if you ended up doing so and how it came out! - Nicole
ketoshrma says
Yum! This looks good i love foood
Selina says
Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.
Steven says
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.
Bec says
Great flavors and better timing - I got some chestnuts in my cup cupboarf was wondering what to make - this will be it!
Techspirals says
Wow, I am so excited to try this recipe. chestnut green apple pasta with sage brown butter i love to eat .
Thank you for sharing this post
Rohan Maheshwari says
Hi Lisa,
The combination of Chestnut and Apple Pasta looks delicious and healthy.It seems they are good for everyone.
Thanks
George says
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
YvonneDaley says
nice recipes
Allie says
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!
Mel says
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!
Kristin says
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.