01. Bring a big pot of salted water to a rapid boil. Once at a rolling boil, add the Porcini Triangoli and cook for approximately 4 mins.
02. Gently toast the pine nuts over medium heat in a non-stick pan, and keep an eye on them as they burn fairly quickly.
03. Melt butter in another non-stick pan over medium heat. Add fresh sage leaves, salt and pepper. Watch the pan closely – the sage will begin to sizzle. Remove from the heat when the sage is crispy and the butter just starts to brown.
04. Drain the pasta, spoon into warm bowls, drizzle the butter and sage over the top, and sprinkle with toasted pine nuts and grated Grana Padano cheese.