Melt 2 T butter in large skillet over medium-high heat. Add walnuts and cook until and fragrant, stirring, about 3 minutes. Remove from pan and set aside.
Add 2 remaining T butter, leeks and garlic. Saute for 1 minute. Add wine and cream and bring to a gentle boil. Cook over medium-high heat until thickened, about 4 minutes. Stir in sage, salt and pepper. Return walnuts to the pan.
Serve over pasta.
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