Fusilli with Chestnuts, Apple and Sage Butter

A autumnal pasta dish for St. Martin's evening: fusilli with chestnuts, sweetish apple and crispy sage butter. The Parmesan adds the necessary savoriness.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 90 g Fusilli
• 80 g precooked chestnuts (vacuum-packed)
• 1 pc tart apple
• 0.5 pc onion
• 15 g butter
• 6 pc sage leaves
• 20 g Parmesan, freshly grated
• salt
• pepper
• 1 pinch pinch of nutmeg

Method

1. Salt water in a small pot and bring it to a boil.
2. Cook the fusilli according to the package directions until al dente. Before draining, scoop out half a cup of pasta water.
3. Finely dice the onion, core the apple and cut it into small cubes.
4. Melt the butter in a large pan over medium heat, add the sage leaves and fry until crispy, letting the butter brown lightly. Remove the sage leaves and set them aside.
5. Sauté the onion in the sage butter until translucent, then add the apple and cook for 2 to 3 minutes.
6. Coarsely crumble the chestnuts and add them to the pan with some pasta water, heat briefly.
7. Add the drained fusilli, toss with the Parmesan and some pasta water until a creamy sauce forms.
8. Season with salt, pepper and nutmeg, transfer to a plate and garnish with the crispy sage leaves.