Tuesday, March 14, 2017

Pasta & Peas with brown butter sauce

Source: Vegetarian Today

8 oz. orecchiette pasta
1 cup peas
1/2 cup shredded Parmesan
1/4 cup chopped fresh parsley
1/4 cup pine nuts, toasted
1/2 tsp lemon zest
1 stick butter
1 TB chopped shallots
2 tsp minced garlic
2 TB lemon juice
1/2 cup bread crumbs
1 tsp olive oil

1. Cook pasta according to package directions; drain and transfer to large bowl. Stir in peas, cheese, parsley, pine nuts, and zest.
2. Melt butter in skillet & cook over medium heat until light brown, about 8 minutes. Add shallots & garlic; cook 1 minute. Stir in lemon juice.
3. Toast breadcrumbs in oil, 3-4 minutes.
4. Toss pasta with brown butter mixture. Top with bread crumbs.

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