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Quick Brown Butter & Spring Greens Pasta
easy
Dinner
Italian
Quick Brown Butter & Spring Greens Pasta
10m
Preparación
15m
Cocción
4
Porciones
1.1K+
Vistas
1 fotos • Toca para ver
A fast, fresh pasta dish featuring crisp spring vegetables coated in a rich, nutty brown butter sauce with a hit of lemon.
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Receta pública
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Ingredientes
- ✓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
Instrucciones
1
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.
💡
Consejo:Reserving starchy pasta water helps emulsify the brown butter sauce later.
2
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.
💡
Consejo:Watch closely, as brown butter can quickly burn once it changes color.
3
Add the sliced garlic and chopped asparagus to the skillet with the brown butter. Sauté for 2 minutes until tender-crisp.
4
Stir in the peas and broad beans, cooking for another 1 to 2 minutes until warmed through and vibrant green.
5
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.
6
Remove from heat, fold in fresh mint, and season with salt and pepper. Serve warm with additional Parmesan on top.
📝 Notas del chef
For extra protein, top with toasted walnuts or grilled chicken breast. Store leftovers in an airtight container for up to 2 days.
Quick
pasta
brown butter
spring vegetables
easy weeknight dinner
brown butter pasta
spring vegetable pasta
easy pasta recipe
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