serves 4

Ingredients

• 400g dried penne pasta
• 40g butter
• 16 sage leaves
• parmesan, freshly grated
• sea salt and freshly ground black pepper

Method

Cook
pasta in boiling salted water until al dente, approximately 12 minutes.
Meanwhile heat butter until it starts to brown, crisp sage leaves in butter.
Drain pasta and toss with butter and sage, top with freshly grated parmesan
and salt and freshly ground black pepper to taste.

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Method