I love pasta, like not just a little, A LOT. It is so quick and easy to prepare, my kid loves it, my husband loves it, I love it. I don’t mind eating pasta if the portions are reasonable and it is not coated in a super heavy cream sauce. That’s why this is one of my favourite pasta recipes. It is light and fresh tasting but so full of flavour. This recipe takes no more than 20 minutes from start to finish, uses only a few basic ingredients, and will hit the spot just right when you have a craving for pasta.
STEP 1: BOIL THE WATER
Begin by taking a large pot, filling it with water, and bringing that water to a boil. The pasta only needs to cook for 3 minutes so make sure that water is ready to go when you are.
STEP 2: MAKE THE BROWN BUTTER SAUCE
Now it’s time to make the sauce. Turn another burner onto medium-high. Place a large sauce pan or frying pan on this burner. Drop 1/2 to 3/4 of a cup of butter into the pan in chunks and let it slloooowwwwwly start to melt. DO NOT RUSH THIS STEP. Rushing this step means BURNT butter. Not browned, burned. We do not want burnt butter.
Once that butter begins to simmer turn your heat down to medium and let it sit and boil up. Apparently all that white foam coming off the butter is moisture evaporating. This is what we want. Lots and lots of white foam. It will take about 3-5 minutes but you’re going to see that your butter is turning a really rich hazelnut brown.
See that gorgeous brown peeking through! Give it about 3-5 minutes to get that nice brown colour. You will know it’s done when it starts to smell nutty. Once it’s done remove the pan from the burner and turn the heat down to low. Give the burner a few minutes to cool then return the pan to the burner.
Now add in a good chunk of chopped garlic. I buy the squeezable stuff so I just give it a good squeeze (it’s like equal to about 2 cloves of garlic if that’s more your thing). Let this simmer for a few minutes then we’ll move to the rest.
It looks a little like burnt butter, but trust me, this is going to be AMAZING.
Now we’re ready to add the sage. I buy a package of organic, fresh sage (FRESH IS ABSOLUTELY NECESSARY FOR THIS RECIPE). Tear the sage leaves off from the stem, give them a good rinse and toss them in.
We are going to let them slowly heat and wilt. While you’re at it, add a good handful of pine nuts in as well (about 1/4 c.)
STEP 3: COOK THE PASTA
Once this has heated through for about 5 minutes it’s time to get that pasta cooking. I have a toddler and a job so I don’t have time to make fresh pasta (all the power to you if you do!). I buy pre-stuffed ravioli and really enjoy the President’s Choice Pumpkin Triangoli that you can buy at most Loblaws (Costco Butternut Squash stuffed ravioli is amazing too!). So toss a good amount of salt into the water and add that pasta! Set a timer for the pasta for 3 minutes (if cooking from fresh, not frozen). Do not overcook the pasta.
STEP 4: SEASON THE SAUCE
Now its time to put the finishing touches on the sauce while that pasta cooks up. Season it with a bit of fresh lemon juice, salt, and pepper to taste. LOOKING DELICIOUS!
Wait for that pasta to cook and then you’re done! Drain the pasta, put it on a plate, drizzle on the sauce, and crumble on however much goat cheese you want. Top it with some fresh pepper. You’re done!