Instructions: Boil the pasta until al dente. Steam the broccoli florets so that they are cooked but still firm. Drain the pickled ginger on a paper towel to remove excess moisture. Chop the two garlic cloves.

In a pan, saute the garlic in olive oil. Dont brown it. Quickly add the broccoli florets, walnuts and raisins to pan. Add salt and pepper to taste and saute for 30 seconds. Add pasta and sage leaves and saute for 15 seconds. Add the parmesan cheese - toss quickly and serve.

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