Pasta & Peas with brown but­ter sauce

Vegetarian Today - - Quick & Creative Recipes -

Brown but­ter is an easy way to up the fla­vor in this dish. Toasty and nutty, it adds great di­men­sion. Makes 4 serv­ings To­tal time: 30 min­utes FOR THE TOP­PING, TOAST: 1/2 cup fresh bread crumbs 1 tsp. olive oil FOR THE PASTA, COOK: 8 oz. dry orec­chi­ette pasta 1 cup fresh or frozen green peas 1/2 cup shred­ded Parmesan 1/4 cup chopped fresh pars­ley 1/4 cup pine nuts, toasted Minced zest of 1 lemon FOR THE BROWN BUT­TER, MELT: 1 stick un­salted but­ter (8 Tbsp.) 1/2 tsp. kosher salt 1 Tbsp. chopped shal­lots 2 tsp. minced fresh gar­lic 2 Tbsp. fresh lemon juice

For the top­ping, toast bread crumbs in oil in a skil­let over medium-high heat, 3–4 min­utes.

For the pasta, cook pasta in a pot of boil­ing salted water ac­cord­ing to package di­rec­tions. Drain pasta over peas in a colan­der. Trans­fer pasta and peas to a bowl; stir in Parmesan, pars­ley, pine nuts, and zest.

For the brown but­ter, melt but­ter with salt in skil­let over medium-low heat. In­crease heat to medium; cook but­ter un­til light brown, about 8 min­utes. Add shal­lots and gar­lic; cook 30 sec­onds. Off heat, stir in lemon juice. Toss pasta mix­ture with brown but­ter. Top serv­ings with bread crumbs. Per serv­ing: 628 cal; 36g to­tal fat (18 sat); 76mg chol; 521mg sodium; 61g carb; 5g fiber; 18g pro­tein

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