Agnolotti dal Plin with Butter and Sage / Agnolotti dal Plin con Burro e Salvia

Well.. it's very easy and very quick. Similar (or rather identical) to the Nutty Butter Sauce with Sage, the sage came through very little, and I guess infusing some butter with sage in advance is the clue - after all, refrigerated, it keeps for ages. Also, it'll need a a lot of salt. Other than that, I liked it, but then again it's hard not to if you like sage and butter.

PS: In the photo, the pasta is green, not the sauce. Hadn't expected green food to be so difficult to photograph. In my student flat we had dark green plates - green pasta looked great on those!

A few other things you could do with (leftover) sage butter: Nigel Slater's Pork Steaks with Lemon and Sage and Ottolenghi's Aubergine-wrapped Ricotta Gnocchi with Sage Butter.