Angel hair pasta and toasted walnuts coated in sage brown butter.
This meal only took about 20 minutes to pull together. More than that, it’s absolutely delicious. Plus my Mr. gave it a two thumbs up. Win-win!
Don’t be put off by the title. I know it might sound a little fancy schmancy but it’s easy. You’ll see.
Anyway, I wish you could smell the sage brown butter. The aroma of the brown butter permeating my kitchen was incredible.
Then I added the sage and the aroma was, well, even more incredible.
So I started off with browning the butter. The milk solids will sink to the bottom and start to turn brown. That’s when you remove the pan from the heat, add the sage leaves and let it sit.
Then I toasted the walnuts in some of the sage infused browned butter for about 5 minutes or so.
In between all this the pasta was cooking.
All done. I combined the cooked pasta in with the walnuts and sage brown butter. I tossed and tossed until it was all coated and melded together. And I ate it.
It’s as simple as that. Now get your fork.
Pasta and Walnuts in Sage Brown Butter
Angel hair pasta coated in sage infused brown butter sauce.
Ingredients
8 oz. angel hair pasta (or pasta of your choice)
4 tablespoons butter
6 fresh sage leaves
½ teaspoon salt (plus more for toasted walnuts)
⅓ cup walnuts
Parmesan cheese to taste
Directions
- Add butter and ½ teaspoon salt to a saucepan and melt the butter on medium-high. When it starts to boil turn the heat to medium-low and let it cook until the milk solids sink to the bottom and start to turn brown.
- Remove from the heat and toss in the sage leaves. Let it sit.
- Meanwhile cook the pasta according to package directions.
- In a small skillet heat 1 tablespoon of the brown butter. Don’t bring the sage leaves into the skillet.
- Toss in the walnuts and toss in a pinch of salt. Stir frequently until toasted being careful not to burn them.
- Toss the cooked and drained pasta with the walnuts and the brown butter.
- Sprinkle on as much parmesan as you like.
- Enjoy!
