I adapted this from an old Vegetarian Times cookbook. It's a big hit with my carrot-loving hubby -- I think we eat this at least once a week!
The original recipe called for farfalle/bow tie pasta, but it really works with any shape. You can adjust the amount of sage according to how big the leaves are -- what you are going for is a nice handful. Whatever you do, please do not try to sub dried sage, it won't work! You can, however, use whatever type of hard grating cheese you have handy -- I have used Parmesan, Asiago, and Pecorino Romano, all with good results. (The original recipe called for Monterey Jack, but I thought that was just weird...) Anyway, hope you enjoy this as much as I do!