Sage and Spinach Sauce

8 oz Esotico pasta
¼ cup butter
2 bunches of fresh sage
4 oz. sliced prosciutto
3 cups fresh spinach leaves
½ lemon and zest

Cook pasta as directed reserving ½ cup of pasta water and drain. Place butter in hot pan and add sage and prosciutto. Cook until butter is brown and prosciutto is lightly crisp, about 2-3 minutes.  Add zest of lemon, ½ of the juice of a lemon, salt and pepper to taste, and spinach cooking until wilted. Add ½ cup of reserved pasta water and cooked pasta. Stir well. Remove and discard the sage. Serve with fresh Parmesan cheese.