Cookwith

Name: Brown Butter Sage Pasta
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200g dried pasta (such as fettuccine or pappardelle); 4 tbsp unsalted butter; 12 fresh sage leaves; 1 small lemon (zest and juice); 1/3 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; 2 tbsp toasted pine nuts (optional, for crunch)

Brown Butter Sage Pasta

CrushedLemon1034

This Brown Butter Sage Pasta is a celebration of simplicity and fresh flavors. The earthy aroma of sage crisps up in nutty brown butter, coating ribbons of pasta with a glossy, golden sauce. Lemon zest and juice add brightness, while a shower of Parmesan brings umami depth. Toasted pine nuts offer a delightful crunch, making every bite a textural delight. This recipe is quick enough for a weeknight but elegant enough for a special occasion, making the most of fresh sage and pantry staples. It’s a dish that feels both comforting and sophisticated, perfect for showcasing summer herbs.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
While pasta cooks, heat a large skillet over medium heat. Add butter and let it melt, swirling occasionally, until it foams and turns golden brown with a nutty aroma (about 3-4 minutes).
Add sage leaves to the brown butter and fry for 30-60 seconds until crisp but not burnt.
Reduce heat to low. Add drained pasta to the skillet, tossing to coat in the brown butter and sage.
Add lemon zest, juice, and half the Parmesan. Toss, adding reserved pasta water as needed to create a silky sauce.
Season with salt and black pepper to taste.
Divide between plates. Sprinkle with remaining Parmesan and toasted pine nuts, if using. Serve immediately.