Butter And Sage Sauce

By á-170456

Ingredients

• 1 pound pasta of choice
• 4 tablespoons butter
• 8 sage leaves
• 1/2 lemon juiced
• 1/4 cup grated Parmigiano-Reggiano

Preparation

Step 1

While your pasta cooks, melt butter in a 12- to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside.

Drain the 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.

This recipe yields 4 servings.