|1||serving||dried flat pasta (scraps, pappardelle, or other flat shape)|
|1||Tbsp||raw or roasted pumpkin seeds|
|10||fresh whole sage leaves|
- Bring water to a boil and add enough salt so it tastes like seasoned broth.
- Melt butter in a sauté pan over low heat and add minced garlic, sage leaves, and pumpkin seeds. Sauté on low until the garlic is very lightly browned and everything is fragrant.
- Drain pasta, reserving some of the cooking water. Add pasta to sauté pan and season with some of the salted pasta water and fresh ground pepper. Toss to combine.
We threw this together using some leftover pasta scraps we had after making tortellini. Rather than throw the scraps out, we dried them and made lunch.