Try this fabulous recipe using fresh sage
500g Pack dried fettuccine – good quality
½ cup butter (the real stuff, not margarine)
20 fresh sage leaves. remove stems
½ cup Vegetable stock (Ina Paarman has a great one in sachets)
½ cup grated Parmesan cheese (if you can, buy a piece and grate it. You will notice the difference between that and the powdered stuff)
Cook pasta in large pot of boiling salted water until tender, stirring occasionally.
Meanwhile, melt butter in a large frying pan over low heat. Add sage leaves and cook until edges curl and butter turns a dark gold colour. Swirl it around a lot so it doesn’t burn. Cook for about 5 minutes to soften the sage.
Remove the sage leaves and add the stock to the butter.
Your pasta should be cooked by now, so drain it well.
Add pasta, sage leaves and grated Parmesan cheese to brown butter mixture in frying pan, tossing it to mix well. (Stirring it will break your pasta, so rather try and toss it)
Season with salt and pepper. Add extra parmesan when serving.