Best Twisted Pasta With Brown Butter And Walnuts Recipes

BROWN BUTTER PASTA WITH WALNUTS AND FRIED EGG

Steps:

• Cook the pasta in boiling salted water until it is tender but not mushy. Drain.
• Add butter, garlic clove and red pepper flakes to a wide skillet over medium-low heat. As the butter melts, continuously swirl the butter around the pan. Add walnuts and cook until fragrant, about 5 minutes.
• Use a slotted spoon to transfer walnuts to a bowl and save for later. Remove the garlic clove and discard.
• Crack eggs into the butter, season with salt and pepper, and then cook until the whites are set and the yolks still runny. Transfer eggs to a plate.
• Add the pasta and walnuts to the butter and toss. Serve with the fried egg on top as well as a generous grating of Parmesan cheese.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

TWISTED PASTA WITH BROWN BUTTER AND WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente.
• In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown.
• Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts.

PASTA WITH BROWN BUTTER AND PARMESAN

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.