| 1 | package (9 ounces) BUITONI® Riserva Refrigerated All Natural Wild Mushroom Agnolotti |
| 3 | tablespoons olive oil |
| 25 | fresh sage leaves |
| Ground black pepper, to taste | |
| ¼ | cup (.75 ounce) BUITONI® Refrigerated Freshly Shredded Parmesan Cheese |
Bring water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1½ minutes or until leaves begin to shrivel and crisp. Remove from skillet.
Cook pasta for 4 minutes, then drain, reserving ¼ cup cooking water. Add reserved cooking water to skillet. Add drained pasta; cook over medium-high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.
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