[[!meta title="Brown Butter & Sage Pasta"]]
-Adapted from TheLastThingHeToldMe
+Adapted from Jennifer Garner and "The Last Thing He Told Me" television show
-1570 kcal/recipe
+6280 cal/recipe
## Ingredients
-+ 0.5 lbs linguine pasta
-+ 0.5 C reserved pasta cooking water
-+ 4 T unsalted butter
-+ 12 fresh sage leaves
-+ 0.5 lemon, juiced
-+ 0.75 C parmesan (grated)
-+ Salt & Pepper
++ 2 lb dry linguine pasta
++ 2 c reserved pasta water
++ 16 tbsp unsalted butter
++ 3/4 oz (48 leaves) fresh sage, washed and de-stemmed
++ 2 fresh lemons, juiced
++ 3 c grated Parmesan cheese
++ 2 tsp salt
++ 1 tsp ground black pepper
## Directions
-+ Cook pasta, drain while reserving 0.5 C cooking water.
-+ In sauce pan on medium heat, melt butter, add sage leaves, and cook
- until butter browns and sage is almost crispy, ~ 7 minutes. Stir in
- lemon juice
-+ Add to pasta and toss to coat
-+ Stir in reserved pasta cooking water and cook over medium heat until
- water absorbed. Stir in parmesan, salt, and pepper.
++ Bring large pot of salted water to boil and cook pasta until al dente.
++ Drain pasta while reserving 2 c of cooking water.
++ In large sauce pan on medium heat, melt butter.
++ Add sage leaves to butter, and cook until butter browns and sage is almost crispy (~ 7 min).
++ Stir in lemon juice.
++ Combine pasta and butter sauce and toss to evenly coat.
++ Stir in reserved pasta water and cook over medium heat until water is absorbed.
++ Stir in parmesan, salt, and pepper.
## Note
-+ Consider removing the sage leaves before adding to pasta
-+ A 0.75 oz sage herb package (leaves & stems) yields around 48
- leaves.
++ For a fancier appearance, remove sage leaves before adding butter sauce to pasta.
[[!tag pasta butter sage]]