Orecchiette With Walnut Burnt Butter Sauce

This pasta combining buttery, cheesy and tangy flavours can be made in under 20 mins. Needing only five ingredients, it's the perfect without spending too much time or money at the grocer.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty Level: 2/5

Ingredients

• 400 g orecchiette pastas
• 125 g butter, chopped
• 1 cup (100 g) walnut halves, chopped coarsely
• Grated rind and juice of 1 lemon
• ⅔ cup (50 g) finely grated parmesan

Steps

01. Cook the orecchiette in a large saucepan of well-salted, boiling water until just tender.

02. Place the butter and walnuts in a large frying pan over medium-high heat. Cook until the milk solids turn brown and the walnuts are golden brown. Just before serving, add the lemon rind and juice. (This will stop the browning of the butter, so make sure it’s a lovely deep golden brown before adding the lemon.)

03. Reserve ½ cup cooking water. Drain pasta. Toss pasta through the sauce, adding the reserved water as needed. Season to taste with salt. Serve immediately, topped with parmesan.

Photo: bauersyndication.com.au