recipe by Lori Ross
1 lb. dried or fresh pasta (e.g. cheese tortellini, spinach linguine, spaghetti)
12 fresh sage leaves*
½ stick of salted butter (2 oz).
1 oz. shredded parmesan cheese (or more to taste)
Salt and pepper to taste
If using dried pasta, bring two quarts of salted water to a boil and cook 1 lb. of pasta for 8-10 minutes until al dente. If using fresh pasta, bring two quarts of water to a boil and cook 1 lb. pasta for 5-6 minutes (until pasta rises to the top of the pot).
Meanwhile, melt butter in sauce pan and add whole sage leaves, turning burner to low and cooking for 4-5 minutes. Drain pasta and toss well with butter and sage sauce, salt and pepper to taste and serve. Add grated parmesan cheese to taste.
*If you don’t have fresh sage leaves, use prepared pesto sauce instead. Simply cook and drain pasta and toss well with prepared pesto. Salt and pepper to taste and add grated cheese if you wish.