Description
For the Pasta:
12 oz pasta (fettuccine, rigatoni, or penne)
1/2 cup dried cranberries
1/3 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
1/4 cup Parmesan cheese, grated
1/2 tsp salt
1/4 tsp black pepper
For the Brown Butter Sage Sauce:
4 tbsp unsalted butter
6 fresh sage leaves
1 clove garlic, minced
1 tbsp fresh lemon juice
Directions:
Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
In a large skillet, melt butter over medium heat until it begins to brown and smell nutty.
Add sage leaves and garlic, cooking for 1 minute until fragrant. Remove sage leaves and set aside.
Stir in lemon juice, then add cooked pasta, cranberries, and reserved pasta water. Toss to coat.
Remove from heat and mix in crumbled goat cheese, toasted walnuts, and Parmesan cheese.
Season with salt and black pepper, then garnish with crispy sage leaves.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 460 per serving Servings: 4 servings
