Quick Brown Butter & Spring Greens Pasta
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A fast, fresh pasta dish featuring crisp spring vegetables coated in a rich, nutty brown butter sauce with a hit of lemon.
Yumzy
Public Recipe
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Portionsrechner
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Zutaten
- ✓350 g short pasta (such as rigatoni or penne)
- ✓75 g unsalted butter
- ✓150 g asparagus spears
- ✓100 g frozen peas
- ✓100 g broad beans or edamame
- ✓2 cloves garlic
- ✓1 piece lemon
- ✓50 g Parmesan cheese
- ✓60 ml fresh mint leaves
- ✓0.5 tsp salt
- ✓0.3 tsp black pepper
Instructions
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta cooking water before draining.
💡 Tip: Reserving starchy pasta water helps emulsify the brown butter sauce later.
Melt the butter in a large skillet over medium heat. Swirl occasionally for 3 to 4 minutes until the butter foams, turns a light golden-brown color, and smells nutty.
💡 Tip: Watch closely, as brown butter can quickly burn once it changes color.
Add the sliced garlic and chopped asparagus to the skillet with the brown butter. Sauté for 2 minutes until tender-crisp.
Stir in the peas and broad beans, cooking for another 1 to 2 minutes until warmed through and vibrant green.
Toss the drained pasta into the skillet along with lemon zest, lemon juice, grated Parmesan, and a splash of reserved pasta water. Stir vigorously over low heat to coat evenly.
Remove from heat, fold in fresh mint, and season with salt and pepper. Serve warm with additional Parmesan on top.
📝 Chef's Notes
For extra protein, top with toasted walnuts or grilled chicken breast. Store leftovers in an airtight container for up to 2 days.
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