Whip up some luxurious 5 ingredient sage and butter pasta for St. Patrick's day. Sage doesn't quite look like four leaf clovers, but hey, green leaves and green pasta, if you use the spinach stuff! ;)Jump to recipe
In our little family of two, I am not the noodle maker. Noodles, for me, are hard. There’s something about the way flour and water (or egg) coming together that just doesn’t mesh well with who I am. Mike, on the other hand, has made it his mission to become a noodle master – or at the very least, a noodle disciple. I’m on the opposite end of the spectrum, a casual noodle maker wannabe.
It’s frustrating for me because I am one of those people who want to be good at everything, without putting in the effort. It’s one of my fatal flaws, and something that I’m always trying to work on. I look at people who excel at what they do and want to be able to do it too, without thinking about how many hours they’ve put into becoming really good at the things they love. I’m constantly telling myself, you don’t have to be good at everything and moreover, if you do want to be good at something, do it, all the time, and don’t be afraid to fail.
I want to tell you guys some feel good story about how I tried to make spinach pasta 5 times before succeeding, but the truth is Mike made these noodles. But, the other day I made pasta, sans spinach and it worked out! I was a little 1 cup of flour, 1 egg kind of deal and I kneaded it by hand, rolled it with a machine and then shaped it into garganelli. It was so satisfying.
Just as satisfying though, is cooking noodles that Mike’s made. He just keeps getting better and better. We had some leftover spinach dough from when he made the noodles for our lasagna dinner party so he cut them into fettuccini for some festive St. Patrick’s Day pasta. I went with a classic brown butter and sage sauce because even though sage look nothing like four leaf clovers, at least they’re leaves!
Anyway, hope you guys have some green things planned for tomorrow!
Burro e Salvi/Sage and Brown Butter Pasta Recipe
- 4 ounces pasta of choice
- 2 tablespoons butter
- 4-8 sage leaves
- 2 tablespoons finely grated parmesan
- freshly ground pepper, to taste
adapted from Mario Batali
I used some leftover homemade spinach pasta to up the green in this dish to make it just a bit more festive for St. Patrick’s Day, but you can feel free to use any pasta you have on hand.
Cook your pasta according to package instructions. While it’s cooking, melt the butter in a large sauce pan over medium heat, until it starts to barely brown. Stir in the sage leaves and remove from the heat. Add the lemon juice.
Scoop out the pasta, placing right into the pan (it’s okay if it’s not completely dry). Make sure to save some of the pasta water. Return the pan to medium heat and toss the pasta in the butter and add the cheese. Add a bit of pasta water if too dry and toss until the sauce is glossy and coats each strand. Season accordingly and enjoy!