- 1 (9 ounce) package BUITONI® Riserva Refrigerated All Natural Wild Mushroom Agnolotti
- 3 tablespoons olive oil
- 25 fresh sage leaves
- Ground black pepper
- 1/4 cup BUITONI® Freshly Shredded Parmesan Cheese
- Bring water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove sage leaves from skillet.
- Drain pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium-high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese and reserved sage leaves. Serve immediately.