A simple dinner was the key tonight before the Oscars. We wanted to have something healthy and quick. Try this dish. Just so happens to be good for you too!
Toast pumpkin seeds and remove from heat. The seeds are toasted when they start moving around a bit on their own and a great, earthy smell comes through. Boil pasta in well-salted water. While pasta is boiling, melt a few tablespoons of butter in a saucepan and add ground sage. (In the summer, I add fresh sage leaves.) At this point, don’t have the butter too hot. Right before draining the pasta, remove about a cup of the liquid the pasta is cooking in. Drain pasta and return to pan. Increase the heat in the butter saucepan. Butter will begin browning as the foam boil-off slows. Be careful, it goes from brown to burnt in a flash. Don’t leave the kitchen for anything! As soon as the butter is browned, pour over the pasta. Add pasta cooking liquid (half at first) and heat until a light sauce is formed and coating the pasta well.
Sprinkle with about a 1/4 cup of Parmesan and half of the pumpkin seeds. Plate and sprinkle half of the remaining pumpkin seeds on top. Serve immediately.