The aroma of sage usually brings images of winter holidays to our minds, but there are many more uses for this fresh herb. Sage is one of the few herbs that can be used either fresh or dried and still retains its flavor. When added to recipes, the powerful flavor, aroma and phytonutrients of sage leaves are preserved in just a little butter and /or olive oil giving beans, soups or pasta a simple but healthy and elegant finish. This pasta dish contains not only the health benefits of sage, but of lemons, olive oil and parmesan cheese as well.
For more health information about sage, click here.
Pasta with Toasted Sage, Lemon and Parmesan
Makes 4 main servings or 6 to 8 side servings
Ingredients:
3 Tablespoons Extra virgin olive oil
20 to 30 fresh sage leaves depending on size
2 Tablespoons salted European butter like Kerry Gold
1 regular or Meyer lemon cut into 20 to 30 thin triangles
1 pound of medium pasta shells or orecchiette
6 ounces pepperoni, thinly sliced then coarsely chopped (about 2 cups)
12 ounce bag frozen peas, defrosted, drained and at room temperature
1 cup or more freshly grated Parmigiano-Reggiano
Kosher salt and black pepper to taste
Instructions:
- Coat the bottom of a light colored skillet (12 inch) with olive oil. Heat on medium until the oil is shimmering and then add the sage leaves in a single layer. Cook until the leaves begin to curl up on the edges and turn dark green. Do not leave unattended.
- Remove the leaves with a slotted spoon onto a plate lined with paper towels and set aside to cool. Take the skillet off the heat.
- Trim the top and bottom of the lemon and cut lengthwise into quarters removing all seeds. Thinly slice the quarters into 20 to 30 triangles.
- Blanch the lemon pieces in boiling water for 2 minutes. Transfer to a paper towel to drain.
- In the skillet with olive oil add the butter and lemon pieces. Sprinkle lemon pieces with a little salt and a drop of honey. Cook on medium heat, stirring until lemons and butter begin to brown.
- Take the pan off the heat and loosen any browned butter from the bottom of the pan. Pour butter and lemons into a small bowl and set aside.
- Cook pasta according to package directions until not quite al dente and drain – reserving 1 cup of the pasta water.
- While pasta is cooking, in the same skillet, cook pepperoni on medium until crisped and brown.
- Add the 3/4 cup pasta water to the skillet with the pepperoni and add butter and lemons. Stir to combine. Add the drained pasta, peas and sage leaves whole or crumbled. Stir to combine.
- Return the pan to medium heat. Add the cheese and stir until it becomes creamy, adding more pasta water if needed.
- Season with Kosher salt and pepper to taste. Add more cheese at the table if you like.
Adapted from cooking.nytimes.com
