Brita Cooks’ Brown Butter Walnut Pasta with Lemon & Roasted Broccolini

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DESCRIPTION

Rich, nutty brown butter meets bright lemon and crunchy California walnuts in Brita Cooks’ flavorful pasta dish, served alongside crispy roasted broccolini. This vibrant pasta is all about bold flavor and simple ingredients.

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Total Time
25 Mins
Serves
2
Serving Size
1/2 the dish
Meal
Dinner Lunch
Course
Main

Total Time

Prep Time
5 Mins
Cook Time
20 Mins
Total Time
25 Mins

Nutrition

Calories
1184 cal
Total Fat
70 g
Saturated Fat
26 g
Cholesterol
95 mg
Sodium
1035 mg
Carbohydrates
99 g
Dietary Fiber
7 g
Total Sugars
6 g
Protein
41 g
Vitamin D
0.7 mcg
Calcium
723 mg
Iron
3 mg
Potassium
505 mg

Ingredients

  • ½ lb short pasta orecchiette

  • 1 bunch broccolini trimmed

  • 2 tbsp olive oil

  • 4 tbsp unsalted butter

  • ½ cup California walnuts

  • Zest of 1 lemon + juice from ½ lemon

  • ¼-½ cup reserved pasta water

  • Italian parsley

  • Salt & pepper

  • Garlic powder

  • 1 cup parmesan grated

Preparation

  1. Preheat your oven to 425°F. Toss a bunch of broccolini with olive oil, garlic powder, and a good pinch of salt. Spread it out on a baking sheet and roast until crispy and golden—about 15–20 minutes.

  2. Bring a large pot of salted water to a boil and cook your pasta until al dente. Save about ½ cup of pasta water before draining.

  3. While the pasta cooks, toast the California walnuts in a dry pan over medium heat until fragrant and lightly golden. Set aside.

  4. In the same pan, melt the butter and let it brown until golden and nutty.

  5. Add your cooked pasta directly into the browned butter. Stir in lemon zest, a squeeze of lemon juice, and a splash of the reserved pasta water. Toss until everything’s glossy and coated.

  6. Plate the pasta and top with lots of grated parmesan, the toasted walnuts, chopped Italian parsley, and a crack of black pepper. Serve the crispy broccolini on the side!