Miscreant Misadventures: Pasta with Brown Butter, Sage and Walnuts

I am a recent convert to the Cooking Channel. An offshoot of the Food Network, it's geared toward a younger, hipper crowd that combines fresh, new faces with well-known celebrity chefs' new shows (even Rachel Ray is less annoying on here). A couple of my favorites off this channel are French Cooking at Home with Laura Calder and Good Deal with Dave Lieberman. Dave Lieberman's whole schtick is great food on a budget...yay!

Last night I decided to test out this simple, delish recipe featured on Good Deal ; it consists of only four ingredients (plus salt and pepper to taste). I subbed in some whole wheat spaghetti and tossed a little spinach salad dressed with vinegar onto the side to try to 'healthy' this rich deliciousness up.

Twisted Pasta with Brown Butter and Walnuts
Recipe courtesy Dave Lieberman
Prep Time:8 min Inactive Prep Time:-- Cook Time:25 min
Level:Easy
Serves:6 servings
Ingredients
About 1/2 cup walnut halves
1 pound twisted pasta such as campanelle, caserecci, or cavetelle
2 sticks unsalted butter
1 small bunch sage leaves, about 10 or 12 leaves, large stems plucked
Directions
Preheat oven to 350 degrees F.
Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and
fragrant. Cook the pasta in a large pot of boiling salted water until al dente.

In a skillet, melt the butter over medium heat.

Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves.

Cook until crisped and the butter has turned a dark shade of
brown.

Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts.