Pasta with Brown Butter, Sage, and Walnuts

Ingredients

• 6 oz oz pappardelle or wide fettuccine pasta
• 4 tbsp tbsp unsalted butter
• 12 leaves fresh sage leaves
• 1/3 cup cup walnuts, roughly chopped
• 2 cloves cloves garlic, thinly sliced(optional)
• 1/3 cup cup grated Parmesan cheese
• to taste salt
• to taste black pepper
• 1/4 cup cup reserved pasta water

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10-11 minutes. Reserve 1/4 cup pasta water before draining.

2. 2

   While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside.

3. 3

   In the same skillet, melt the butter over medium heat and cook 4-5 minutes, swirling often, until it turns golden brown and smells nutty.

4. 4

   Add the sage leaves (and garlic, if using) to the brown butter and fry 1-2 minutes until crispy.

5. 5

   Add the drained pasta, reserved pasta water, walnuts, Parmesan, salt, and pepper to the skillet and toss for 1 minute until well coated. Serve immediately.