Pasta & Peas with brown butter sauce
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