Butter, Dried Chestnut, and Fresh Rosemary Sauce

• 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
• Hot water from the pasta-cooking pot
• 3 tablespoons chopped fresh Italian parsley
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano

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

butter, extravirgin olive oil, chestnuts, rosemary needles, water, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/butter-dried-chestnut-and-fresh-rosemary-sauce-384435 (may not work)