Chestnut and Green Apple Pasta with Sage Brown Butter

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

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

Chestnut and Green Apple Pasta with Sage Brown Butter

Inspired by Gourmet Magazine (Nov 2000 issue)
5 from 4 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Print Recipe
Servings: 4 or 5 servings


  • 4 ounces sliced pancetta or bacon finely chopped
  • 6 tablespoons butter divided
  • 1/2 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
  • 1/3 cup Parmesan cheese freshly grated (plus extra for garnish)
  • 1/4 cup fresh sage leaves finely chopped and patted dry
  • 4 to 5 servings whole-wheat pasta cooked according to package directions


  • 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.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chestnut and Green Apple Pasta with Sage Brown Butter
Amount Per Serving
Calories 484 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 9g56%
Cholesterol 26mg9%
Sodium 519mg23%
Potassium 499mg14%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 6g7%
Protein 9g18%
Vitamin A 866IU17%
Vitamin C 33mg40%
Calcium 128mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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13 thoughts on “Chestnut and Green Apple Pasta with Sage Brown Butter”

  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.

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