More nuts

Once again, vegan pasta from Ohio City Pasta. As long as they keep making it for the food co-op, I'll keep eating it. This time with walnuts, sage, and parmesan. It's easy to make, and with quality fresh vegetables being more than a little out of season, it was at least nice to use some sage that was peeking through the snow in the yard.

Ingredients:

- Pasta

- Walnuts, smashed (I put the nuts in a bag and beat them with a rolling pin. I didn't worry about the skins at this point.)

- Butter

- Sage, chopped

- Parmesan, grated

- Salt

- Pepper

Method:

- Cook pasta and reserve some of the water

- Melt butter in a skillet and toast nuts in the butter with a bit of salt

- After nuts are to your liking add sage

- Once sage is warm add some pasta water to pan and boil for a few seconds

- Now add cooked pasta to the pan still on the heat, mixing well

- Season a bit more with salt and pepper adding enough extra pasta water so that it can coat the pasta

- Turn off heat and add a good amount of parmesan

- Mix well and serve

It's a good winter pasta dish. The herb can be changed, and the nuts stand in well for a meat. Enjoy.