BUTTER PASTA

• 150g Lurpak® Slightly Salted Butter
• 10 fresh sage leaves
• Salt and freshly ground pepper
• 400g rigatoni
• 100g freshly grated Parmesan

TO SERVE:

• green salad

PREPARATION

Boil the rigatoni in salted water for 8-9 minutes or until al dente.

While the pasta is cooking, add the butter to a small saucepan with the sage, melt the butter and let it simmer for 5 minutes without browning, add black pepper and a pinch of salt.

Drain the rigatoni, place back in saucepan, and mix the butter sauce with the rigatoni, season to taste with salt and pepper. Serve right away with parmesan.