Butter Sage Pasta

20260604, #BreakfastDiary 1738, 22°C/mostly cloudy Nothing to say. 760kcal, Butter Sage Pasta.

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

1. Crush the pecans in a mortar, then toast in the air fryer at 150°C for 5 minutes. 2. Boil the conchiglie in salted boiling water. 3. 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. 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. Add 20g parmesan cheese and 1/2 cup pasta water, and mantecare (emulsify) to finish. 6. Plate and top with the sage leaves set aside in step 3 and the pecans.

Inspired by @jihunhae_