Dinner #2 from my stash of herbs from Bob's garden: sage & walnut pasta, with a white wine & brown butter sauce.
On medium heat, I reduced some white wine until it was nearly evaporated, then added about 2 TBSP butter (then turned heat to low). When the butter melted, I added some chopped walnuts and a minced garlic clove. After a couple minutes, I added some sage (cut into thin strips). When it "looked done," I tossed the pasta in to coat. Served with some shaved parmesan.