Honey-Glazed Brown Butter Sage with brown butter

Method

1. Gather and prep everything first: dried pasta, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the brown butter sage and let it honey-glazed, undisturbed, so it takes on real color before you stir.
4. Fold in the walnuts and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.