If you haven't noticed, all my recipes containing nuts use only pecans. Walnuts are flavorless and bland as are almonds. Cashews have an odd aftertaste and macadamias are just a miss. Hazelnuts round out my top two, but they are not readily available in Hawaii stores, so I stick to Nutella.
I began experimenting with pecans in savory dishes after I watched the FoodNetwork's Sonny Anderson incorporate pecans in one of her dishes. I set out on a mission to create a stick-to-your-ribs pasta dish that my whole family would love. I used all the four basic food groups - butter, heavy cream, pasta, and cheese. Now this dish is a once-a-month, cholesterol inducing kinda dish so take heart (or hold your heart and the husband does when I cook this). It reminds me of Fettucine Alfredo on steroids!
Pasta with sage browned butter and roasted pecans
1 lb pasta (spaghetti or bow tie work best - oh I just like the itty bitty bows!)
1/2 cup REAL butter (no fake stuff)
1/3 - 3/4 cup grated parmesan cheese
1/3 - 1/2 cup heavy cream
1 cup chopped roasted pecans
3-4 minced garlic cloves (must use fresh)
Sage to taste (fresh whole leaves or dried - I uses a little over a teaspoon, but it's a strong herb, so try 1/2 teaspoon first)
Salt and pepper (to taste)
This recipe actually calls for fresh sage, but I had a bottle of dry sage leftover from Thanksgiving so I used it. I'm absolutely certain (since fresh herbs are all the rage) that fresh would be better.
Saute lightly and then add the chopped roasted pecans. Afterwards, slowly mix in the heavy cream. I tried this recipe with half-and-half to cut the fat intake, but it didn't have the rich taste I was looking for. So heavy cream it is!!
Add the grated parmesan cheese and season with a bit of salt (parmesan is already salty) and lots of pepper.
I heard that Romano is also a great cheese to use in a dish such as this. I'll try it next time. We (and I mean me) are HUGE cheese fans. My fridge is never without parmesan because it's so versatile. One of my daughter's favorite pasta dishes? Pasta with butter and parmesan.
This pasta dish is an absolute keeper. I hope you enjoy making AND eating it!