Pumpkin Fettuccini with Crispy Sage & Brown Butter Sauce

  • 1  Pkg of Rossi Pasta Pumpkin Spice Fettuccini
  • 1/2  stick butter, room temp
  • 2  tablespoon  sage, fresh minced
  • 1  braeburn apple (or other crispy variety), peeled and sliced
  • 1/2  cup  feta, crumbled
  • 1/2   cup  hazelnuts, toasted and rough chopped
  •   salt & pepper o taste
  •   sage leaves for garnish
Melt butter in a saute' pan over high heat. Let butter sit undisturbed until almost melted and outside edge begins to caramelize. Swirl pan and add chopped sage. Let cook for 30 seconds then add apples and saute' for 30 seconds more. While butter mixture is cooking, begin preparing pasta according to package directions. Remove from heat. Season with salt and pepper. Toss brown butter sauce with pasta. Sprinkle feta and hazelnuts over pasta. Garnish with whole sage leaves.