Butter Sage Pasta

Ingredients

• 1 serving conchiglie
• 10 sage leaves
• 1T pecans
• 30g butter
• 1/2 lemon
• 20g parmesan cheese

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Steps

1. 01

   Crush the pecans in a mortar, then toast in the air fryer at 150°C for 5 minutes.

2. 02

   Boil the conchiglie in salted boiling water.

3. 03

   In a pan, add 15g butter and place the cut side of the 1/2 lemon down, then cook. Once the butter melts, fry the sage leaves and set them aside. Strain the brown butter (melted butter) through a sieve.

4. 04

   In the pan, combine the conchiglie, the brown butter, 15g butter, and the juice squeezed from the pan-roasted lemon in step 3, and mix.

5. 05

   Add 20g parmesan cheese and 1/2 cup pasta water, and mantecare (emulsify) to finish.

6. 06

   Plate and top with the sage leaves set aside in step 3 and the pecans.