Fresh Fettuccine With Butter, Peas and Sage Sauce

• 1/2 cup butter
• 12 fresh sage leaves
• 1 cup frozen petite peas
• Salt
• Freshly ground black pepper
• 1 pound fresh fettuccine
• 1/4 pound Parmesan, grated (about 1 1/2 cups)

1. Preheat the oven to 325 degrees.
2. Over medium heat, melt 1/4 cup of the butter in a small saucepan.
3. Add the sage leaves and cook until they are crisp.
4. When the butter begins to brown, add the peas and cook, stirring, for 1 minute.
5. Add 1/4 cup water, cover the saucepan and reduce the heat to low.
6. Cook for 10 minutes.
7. Season with salt and pepper to taste.
8. Bring a large pot of salted water to a boil.
9. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, 3/4 cup of the grated Parmesan and the pea-and-sage mixture.
10. Transfer to an ovenproof dish and place in the oven for 5 minutes.
11. Sprinkle with the remaining Parmesan.

butter, sage, frozen petite peas, salt, freshly ground black pepper, fresh fettuccine, parmesan

Taken from cooking.nytimes.com/recipes/8940 (may not work)