Twisted Pasta with Brown Butter and Walnuts
- About 1/2 cup walnut halves
- 1 pound twisted pasta such as campanelle, caserecci, or cavetelle
- 2 sticks unsalted butter
- 1 small bunch sage leaves, about 10 or 12 leaves, large stems plucked
Preheat oven to 350 degrees F.
Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente.
In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown.
Recipe courtesy of Dave Lieberman