Pasta - Fettuccine with butter, peas, and sage

1/2 c butter
12 fresh sage leaves
1 cup frozen petite peas
salt, fresh ground black pepper
1 pound fresh fettuccine
1/4 pound parmesan, grated (1 1/2 cups)

Over med heat, melt 1/4 cup butter in small saucepan. Add sage leaves and cook until they are crisp. When butter begins to brown, add peas and cook, stirring, for 1 min. Add 1/4 cup water, cover saucepan, reduce heat to low. Cook 10 mins, season with s & p to taste.

Bring large pot of salted water to boil. Cook fettuccine until al dente, 2-3 mins. Drain well, toss with remaining butter, 3/4 c cheese, and pea/sage mixture. Sprinkle with remaining cheese. Serves 6.