1 pound penne pasta
2 tablespoons all-purpose flour
Salt and ground black pepper
12 large fresh sage leaves
4 tablespoons butter
1/3 cup pine nuts
1 cup grated parmesan cheese
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the cooking water, then drain the pasta, return it to the pot, cover and set aside.
Meanwhile, in a small bowl, lightly beat the egg. Place the flour in a second bowl, then mix a bit of salt and pepper into it.
One at a time, dunk each sage leaf first in the egg, then in then in the flour. Shake off any excess flour, then set aside.
In a small skillet over medium-high, melt the butter. When it just starts to bubble, add the sage leaves and fry for 1 to 2 minutes per side, or until lightly browned. Transfer to a plate and set aside. Add the pine nuts to the skillet and toast in the butter that remains in the pan for 1 minute.
Drizzle the butter and pine nuts over the cooked pasta. Sprinkle in the parmesan and use tongs to toss until melted. While tossing, drizzle in just enough of the reserved pasta cooking water to create a thick sauce. Season with salt and pepper.
Divide between serving plates, then top each portion with fried sage leaves.
Nutrition values per serving: 730 calories, 28 g fat (12 g saturated), 90 g carbohydrates, 4 g fiber, 31 g protein, 95 mg cholesterol, 650 mg sodium.
J.M. Hirsch, The Associated Press