Brown Butter and Sage Pesto Pasta

Pesto pasta with an autumnal twist.

Prep Time: 10ish min

Cook Time: 20ish min

Yield: 4-6 servings

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Ingredients

1lb pasta
1/2 cup sage
1.5 cups basil
1/2 cup parmesan cheese
2 tbsp toasted pine nuts
2 cloves of garlic
1/2 cup ricotta cheese
1/2 cup butter, browned
salt and pepper to taste

Instructions

1. Melt butter in a pan over medium-high heat. Once the butter has melted, add the sage. Swirl the pan constantly until the sage is fragrant and the butter is golden brown and nutty. Set aside to cool.

2. Make the pesto by combining the cooled brown butter sage mixture, basil, parmesan, pine nuts, and garlic in a food processor or blender. Pulse until the mixture is smooth.

3. Transfer the pesto to a bowl and add the ricotta. Mix until well combined.

4. Cook pasta according to instructions on the package. Drain and return to the pot, making sure to reserve at least 2 cups of pasta water.

5. Add the pesto ricotta mixture to the pasta, tossing until combined. Then add the 1 cup of pasta water. Stir gently until each noodle is coated in sauce. If the sauce seems to thick, add more pasta water a little bit at a time.

6. Taste, add salt and pepper as needed (start with 1/4 tsp and go from there).

7. Serve! Top with more pine nuts and parm if you want.