Ingredients
- 1 pound bucatini, spaghetti, or other long pasta
- 1/4 pound butter
- Juice of 1 lemon
- 1 tablespoon capers
- 1/2 cup chopped walnuts
- 5 ounces washed baby spinach
- 4 torn sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Directions
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Bring a large pot of salty water to boil and cook the pasta until al dente.
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Meanwhile, in a small pot or large skillet, melt the butter over medium heat. Once it foams, watch it carefully, stirring often, as the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning. When the butter is rich and brown, add the lemon juice to halt the cooking, then lower the heat. Add the capers and walnuts and cook for a minute longer.
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Turn off the heat on the butter and add the spinach and sage leaves, tossing to wilt. Add the cooked pasta along with most of the Parmesan and toss. Taste for seasoning and finish with black pepper and the remaining cheese.