Tagliatelle with butter, sage and walnuts

Preparation:

Preparation: Put a saucepan on the fire with 200 cl of water and 1 handful of salt. When the water boils, add the tagliatelle, mix and cook. Meanwhile, shell the walnuts and chop them. Put the butter and sage in a saucepan, melt the butter and brown the sage. Drain the pasta al dente and season it with the butter and sage, the Parmesan and the walnuts, mixing everything together.