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.