Butter, sage, and parmesan pasta

• 1/2 lb pasta (I used Ronzoni gluten free rotini)
  
• 2 T butter
• 30 fresh sage leaves (or equivalent other fresh herbs, I used half sage and half parsley) 
• 1 C or more parmesan
• salt and freshly ground pepper
  

1. Cook pasta according to directions. Don't forget to salt the water. 

2. Meanwhile, melt butter over medium heat, in skillet or saucepan large enough to hold everything. Add sage/herbs and cook until butter is brown and herbs shrivel. 

3. Reserve 1 c. of the pasta water before draining the pasta. Add pasta to butter-sage and 3/4 c of the water and stir. After a minute or so add the parmesan. Add more water if needed. Season with salt and pepper to taste. Can pass extra cheese at the table also.