Sizzling Sage Butter Pasta

Recipe found in cookbook Pasta by Eric Treuille & Anna Del Conte

Ingredients:

1 lb dried pasta (ribbons or stuffed pasta)

6 Tbsps butter

2 garlic cloves, peeled & halved

16 fresh sage leaves

freshly grated Parmesan

Cook pasta in large pot of boiling, salted water until firm to the bite

While pasta is cooking, heat butter & garlic in a skillet over medium heat until just golden

Add sage leaves & cook, stirring until fragrant (30 seconds)
Remove & discard garlic

Drain pasta & return to the warm pasta pot
Add hot butter & sage to pasta; toss well to coat

Serve immediately with Parmesan

Spinach & Walnut Pesto Pasta

Quick dinner. Be careful not to overdo the garlic!

Ingredients:

1 cup packed, stemmed spinach leaves

4 garlic cloves, crushed

3 Tbsps walnut pieces

6 Tbsps extra virgin olive oil

1/2 cup grated Parmesan

salt & pepper

1 lb dried pasta (tubes or shells)

Place spinach, garlic, walnuts & olive oil in a food processor; pulse until smooth

Transfer to a bowl

Mix in Parmesan until well combined

Add salt & pepper to taste

Cook pasta in large pot of boiling, salted water until firm to the bite

Drain, reserving 1/2 cup pasta water

Return pasta to pot, toss with pesto adding reserved water as needed

Serve immediately