Cook noodles according to package directions. Rinse under cold water and drain.

In a 10-inch skillet, melt butter over medium heat. Add sage sprig and cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.

Discard sage sprig and add noodles back to pan. Add chives, thyme, salt, and pepper, tossing to coat.

Divide noodles between serving plates; top with Parmesan and toasted pine nuts.