Butter, Fresh Sage, and Walnut Sauce

1. 1

   Melt the butter over medium-high heat in the skillet, and scatter the sage leaves around the pan.

2. 2

   When the butter begins to sizzle, drop the chopped walnuts in a hot spot.

3. 3

   Toast them, stirring them in the butter for a minute or so, until they start to turn light brown.

4. 4

   Ladle in 1 cup of pasta-cooking water.

5. 5

   Cook at an active simmer for about 3 minutes, to develop flavor and thicken the sauce.

6. 6

   Finish sauce with cooked pasta, tossing and cooking together over low heat (for details, see page 105).

7. 7

   Off the heat, toss pasta with the freshly grated cheese just before serving.

8. 8

   My favoritefresh Buckwheat Pasta with Walnuts (page 173), cut in lacce (shoestrings).

9. 9

   Also, whole-wheat, flaxseed, cornmeal, and barley pasta.

10. 10

    Yes, and dry spaghetti is good when no fresh pasta is around.

* Per serving · 4 servings · Values may vary.

No additional tips available.