While the pasta is cooking, you can make this sauce. Toast the pine kernels under a grill or in a dry frying pan. They are quick to brown, so don't take your eyes off them!
Put the pine nuts, sage leaves and butter into a frying pan and melt the butter, taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Take off the heat.
When the pasta is done, drain it and toss it with the sauce in the frying pan. Served immediately sprinkled with Parmesan.
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!