Spinach Tortollini With Sage

• 1 package of ready to cook spinach and cheese tortollini
• 1 cup (packed) fresh sage, chopped
• 1/2 stick of butter (I use salted)
• extra virgin olive oil to taste/consistency wished
• 1/2 cup freshly grated parmesan reggiano cheese (or your favorite hard cheese to grate)
• salt and pepper to taste.
• extra sage and parmesan for garnish

1. boil salted water and prepare tortollinis per package instruction. DONT OVERCOOK OR IT WILL BE TOO MUSHY
2. meanwhile, melt the butter in a ten inch saute pan till foamy. Add sage and saute until just wilted and aromatic. Remove from heat.
3. Drain the pasta and place in a roomy pasta bowl. Immediately top with the sage/butter sauce. Toss lightly. Add olive oil to taste/consistency and add the cheese. Toss again with salt and freshly ground pepper to taste.
4. Serve warm or at room temperature... never cold, it doesnt last long enough for leftovers...
5. Garnish with sage leaves and extra cheese.

tortollini, fresh sage, butter, extra virgin olive oil, freshly grated parmesan reggiano cheese, salt, parmesan

Taken from www.epicurious.com/recipes/member/views/spinach-tortollini-with-sage-1209647 (may not work)