- 400g of short pasta (preferably penne)
- 2 tablespoons all purpose flour
- Black pepper
- Many fresh sage leaves
- ¼ cup butter
- 1/3 cup pine nuts
- 1 cup grated Parmesan cheese
- 1 egg
Cook pasta as usual. Reserve ¼ cup of the water used to boil pasta.
In a small bowl lightly beat the egg. Place flour in a second bowl, then mix a bit of salt and pepper into it.
Dip each sage leaf first into the egg, then into the flour. Shake off any excess flour and set aside.
In a small skillet over medium high, melt butter. When it starts to bubble add sage leaves and fry them for 1 to 2 minutes. Transfer them to a plate and set aside. Add pine nuts to the skillet and toast in the butter that remains in the pan for 1 minute.
Drizzle butter and pine nuts over cooked pasta. Sprinkle in parmesan and use tongs to toss until melted. While tossing, drizzle in just enough of the reserved water to create a thick sauce. Season with salt and pepper to flavour.