Ingredients
1 stick butter
6 cloves garlic, chopped or grated
1 cup walnuts or hazelnuts, chopped
Salt
1 lb. pumpkin ravioli or tortellini or 1 1/2 lb. gnocchi
24 fresh sage leaves, coarsely chopped
Freshly grated nutmeg (about 1/8 tsp.)
1 tbsp. white balsamic or balsamic vinegar
3 cups baby kale, medium spinach, or arugula
¼ cup grated Parmigiano-Reggiano, plus more for topping
Preparation
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
Heat a large skillet over medium; add the butter. When the butter foams, add the garlic and nuts. Stir until the garlic softens, about 2 minutes.
Step 3
Salt the boiling water, then add the pasta and cook about a minute less than the package directions.
Step 4
Meanwhile, add the sage to the sauce in the skillet. Cook over medium until the butter browns and the sage is starting to crisp and brown, about 5 minutes. Stir in the nutmeg and vinegar and remove from heat.
Step 5
Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, greens, and 1/4 cup cheese to the sauce. Gently toss until the sauce coats the pasta and the greens wilt, 1 to 2 minutes.
Step 6
Serve the pasta with more cheese, for topping.
