Penny, mom to Hannah, shares her version of Mario Batali’s recipe, featuring sage from PS 372’s garden.
Pasta noddle of choice
4 tbsp butter
8 – 16 sage leaves depending on preference
¼ cup Parmigiano-Reggiano
Juice of 1 lemon
Instructions: While pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (“noisette”) appears in the thinnest liquid of the butter.
Add sage leaves and remove from heat. (I kept the sage leaves in a little longer so they were a touch crispy). Add lemon juice and set aside. Drain the pasta, leaving some cooking water, and gently pour into saute pan and return to heat. Add cheese, toss to coat and serve immediately.
Related: Spring Harvest Recipes From Garden-to-Cafe Program;Class Snack Made with Home-Grown Garden Ingredients; Mark’s Basil Pesto