Butter and sage sauce
Butter and sage sauce Preparation
Cook pasta of choice. Melt butter in a 12 - 14 inch saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain pasta, but leaving some cooking water and gently pour into saute pan and return to heat. Add cheese, toss to coat and serve immediately.
Leave small amount of cooking water, not too much and add more if needed
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