>> source: https://cooking.nytimes.com/recipes/5704-pasta-with-butter-sage-and-parmesan

Place @unsalted butter{2%Tbsp} in a #skillet or saucepan{} large enough to hold the cooked pasta; turn heat to medium, and add @fresh sage{30%leaves}. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.