Browned Butter and Sage Pasta Sauce

Fresh mushrooms, fresh sage, toasted walnuts,

smothered in browned butter served over

Wild Mushroom Agnolotti, that's what is

on the menu tonight.

This great pasta sauce is so easy and quick to

make and with fresh sage in the garden already

it is perfect for a quick dinner.

I whipped it up and served it over fresh 

Wild Mushroom Agnolotti from Costco.

Browned Butter and Sage Pasta Sauce

Heat oven to 350.  Place 1 C. walnuts on a baking dish

and toast for 10 minutes.  Check to see that they don't

over brown.

Meanwhile bring large pan of water to boil to cook

the pasta in. Add 1 T. salt when it comes to a rolling

boil.

In a large frying pan melt 1/3 C. butter and cook

on medium until the butter turns brown and nutty.

Pour the butter into another dish and cook 8 oz.

of crimini mushrooms that have been cleaned 

and sliced in the remaining butter in the pan.  Cook

until the mushrooms are soft.

You can use regular white button 

mushrooms if desired.

Cook 1 lb. Wild Mushroom Agnolotti in boiling

water for about 6 -8  minutes.  Drain.

Place the walnuts and browned butter in the 

frying pan with the mushrooms.  Bring back to

heat and add 2 T. chopped fresh sage.  Cook

until the sage softens.  Toss with the pasta

and serve while warm.

This is a quick week night meal but would also be nice 

enough for company.

Enjoy!

I will be posting this with

 Foodie Fridays

Tasty Tuesday