Butter and Sage Sauce

By Kmac_4

Ingredients

• Pasta of choice
• 8 sage leaves
• 1/2 lemon juiced
• 1/4 C grated Parmigiano-Reggiano

Preparation

Step 1

While your pasta cooks, melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain pasta, but leaving some cooking water and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.