Bucatini with brown butter
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| From "Eat Like a Man," Esquire magazine, April 2010 |
Time
prep 0:05
total 0:30
Ingredients
| Serves 4 | | 1 lb. | bucatini pasta | | 3/4 lb. | salted butter | | Juice of one lemon | | 1 tbsp. | capers | | 1/2 | C chopped walnuts | | 5 oz. | bag of washed baby spinach | | 4 | sage leaves | | 1/4 | C freshly grated Parmesan | | Ground black pepper to taste |
0 Recipe Reviews
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Instructions
Prepare the pasta.
In medium saucepan, brown the butter (10 minutes) being careful not to burn. When butter is a nice amber color, reduce heat and add lemon juice to stop browning.
Add walnuts and capers and cook for a minute or two, allowing flavors to infuse the butter.
Add spinach and sage and allow to wilt.
Add drained pasta and toss with Parmesan.
Author's Comments
Pretty simple and tasty recipe. May try with less butter next time as 3/4 lb is A LOT of butter. Used a large lemon and that may have been too much juice.