What’s in your herb bed? Mine… rosemary, tarragon, chives, fennel, thyme, oregano, sage, and catnip. The catnip is enjoyed the most followed closely by rosemary, chives and thyme. I rarely use my sage or fennel. So, when I saw that my sage was about 2 feet tall, I went searching for something sage-y. What I found was Pasta with Butter, Sage, and Parmesan from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Foodby the master of simplicity, Mark Bittman.
This was everything I wanted it to be: simple, creamy and good. And yes, I know it was probably up there in the whole calorie count thing, but you know what, I don’t care. It was made with all wholesome ingredients: pasta made from organic flour, butter made from grass fed cows, organic parmesan, and sage from my own garden. It was perfect for lunch the next day because there was no garlic in it, something I try to avoid too much of since I have to lean over to talk to my students a lot!
Pasta with Butter, Sage, and Parmesan
- 6 tablespoons butter
- 20 or 30 fresh sage leaves (or 1 tablespoon dried)
- salt and fresh black pepper to taste
- 1 pound cut pasta (like ziti or penne)
- 1 cup freshly grated Parmesan cheese
- Bring a large pot of water to a boil.
Melt the butter in a small saucepan over low heat. Add the sage, salt and pepper. Cook until the butter turns light brown, about 10 minutes.
Salt the boiling water and cook the pasta per package directions. Reserve 2 or 3 tablespoons of the pasta water and place in a warm serving bowl. Drain the pasta and in the serving bowl, toss it with the butter mixture and half the Parmesan cheese. Serve with additional ground black pepper and the rest of the Parmesan cheese.
This will be my entry for I Heart Cooking Clubs because I think leftover pasta is a fabulous lunch!
ALSO for this week’s Presto Pasta Nights hosted by Amy of Very Culinary.
Two For Tuesdays!