Fresh pasta with sage butter is such a simple dish, but the sage is so pungent that it is always a hit. It needs lashings of freshly ground pepper and the best Parmesan you can find. Don’t be shy with either of those ingredients.
Fresh pasta with sage butter
- 800g fresh pasta
- 350g butter
- 2 handfuls whole fresh sage leaves
- freshly grated Parmesan, to taste
- salt and freshly ground black pepper, to taste
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.
Melt the butter over medium heat.
Add the sage leaves and cook gently until they are quite hard, and their flavour has permeated the butter.
Remove and drain the pasta, then toss the sage butter through.
Season and serve immediately with lots of Parmesan.