Sage & Brown Butter Pasta with Hazelnuts

Steps

1. a large pot of salted water to a boil. Cook the pasta al dente, according to package directions.
2. in a large skillet over low heat. Add the garlic and sage and let cook in the melted butter for a minute or two, then turn the heat up to medium.
3. continuously when the butter begins to foam, until golden flecks start to form in the bottom of the pan, about 2 minutes. Once this happens, the butter will darken quickly, so keep a careful watch to ensure that the butter doesn’t burn.
4. from the heat and continue whisking for another minute or so until the butter is a rich amber color with a fragrant, nutty aroma. If not using immediately for the pasta, transfer the brown butter to a different container to stop the cooking process.
5. the pasta. Add the pasta to the skillet, and stir to combine, coating evenly with the brown butter. Toss with the Parmesan and hazelnuts, and season with freshly ground black pepper, to taste. Divide among bowls. Serve warm.