# 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 - 1.75 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 until al dente according to package instructions. Reserve 0.5 cup pasta water, then drain pasta.
02 - Heat unsalted butter in a large skillet over medium heat. Once melted, add sage leaves and cook, swirling the pan frequently, until butter turns golden brown and sage leaves are crisp, about 3 to 4 minutes. Monitor closely to avoid burning.
03 - Remove sage leaves with a slotted spoon and set aside 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 thoroughly, adding reserved pasta water gradually to achieve a silky consistency.
05 - Remove skillet from heat. Stir in grated Parmesan cheese, freshly ground black pepper, and lemon zest if desired. Adjust seasoning to taste.
06 - Plate immediately and garnish with crispy sage leaves and extra grated Parmesan cheese.
