# What You'll Need:
→ Pasta
01 - 12.35 oz ditalini pasta
02 - 8.45 cups water
03 - 1 tbsp kosher salt
→ Sauce
04 - 3.5 oz unsalted butter
05 - 20 fresh sage leaves
06 - 1 small garlic clove, finely minced
07 - 1.76 oz grated Parmesan cheese
08 - Zest of 1 lemon (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra grated Parmesan cheese
11 - Lemon zest (optional)
# How to Make It:
01 - Bring 8.45 cups of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve 0.5 cup pasta water and drain pasta.
02 - Heat butter in a large skillet over medium heat. Once melted, add sage leaves and cook, swirling the pan, until butter turns golden brown and sage leaves are crisp, about 3 to 4 minutes. Watch closely to avoid burning.
03 - Remove sage leaves with a slotted spoon and drain on paper towel. Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
04 - Add drained ditalini to the skillet with brown butter and garlic. Toss to coat, adding reserved pasta water as needed to achieve a silky sauce.
05 - Remove from heat. Stir in grated Parmesan, black pepper, and lemon zest if desired. Taste and adjust seasoning accordingly.
06 - Plate immediately and garnish with crispy sage leaves and extra Parmesan cheese.
