Weeknight Pasta with Caramelized Cabbage Sage Infused Brown Butter Walnuts
Ingredients
- 1/2 head of Savoy cabbage (approximately 12 ounces)
- 4 ounces unsalted butter, divided
- 2 tablespoons extra virgin olive oil, divided
- 1/2 ounce of garlic (about 3 medium sized cloves), finely chopped
- 1 sprig thyme
- 15 fresh sage leaves, divided (leave 10 sage leaves whole; cut the remaining 5 leaves into thin shreds)
- 2 1/2 ounces unsalted walnuts
- 250 grams dried pasta (I used Casarecci, a short pasta similar to penne), roughly half a package of pasta
- 1 handful Parmigiano-Reggiano cheese to finish
Instructions
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