Butter is great on its own but browning it elevates its flavour to a whole new level. It adds depth richness and a wonderful nutty flavour. The crispy sage leave are my favourite part.
I like to serve this dish along side chicken piccata. If you like some spice, feel free to add some chilli flakes as the butter is browning. You can also try it with cheese ravioli, or your favourite pasta or roasted butternut squash.
What you will need:
Makes sauce for 4 servings
Tagliatelle noodles (or pasta of choice)
1/2 cup of butter, cut in cubes
8-10 fresh sage leaves
1/2 lemon, juiced
Freshly grated Parmesan cheese (optional)
Directions:
Cook pasta according to package directions.
While pasta is cooking, in a large heavy bottom sauce pan melt butter stirring constantly over medium-low to medium heat. Once you start seeing it foam up add your sage leaves.
Continue cooking, stirring constantly until golden brown (approx. 5-7 min). Immediately remove from heat. Add lemon juice.
Drain pasta add to browned butter.
Serve right away and top with freshly grated Parmesan cheese if desired.
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