Brown Butter Bucatini with Walnuts
Ingredients
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1 cup California walnuts
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1/4 cup parsley, loosely packed
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2 tablespoons fresh lemon juice
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2 teaspoons fresh lemon zest
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1 pound (16 ounces) bucatini pasta
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1/2 cup (1 stick) unsalted butter
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1 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup grated parmesan cheese
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8 lemon wedges
PREPARATION
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In a food processor (or chop by hand) add the walnuts, parsley, and lemon juice and lemon zest. Process until crumb form. Set aside.
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Cook bucatini per package instructions.
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In a cast iron skillet or saute pan over low heat, melt butter. Stir often for 10 minutes until browned and the butter gives off a nutty aroma.
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Toss cooked and drained pasta with browned butter and plate. Season with salt and black pepper, then top each plate of bucatini with the walnut parsley mixture.
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Sprinkle with Parmesan cheese if desired and serve with wedges of lemon.
NUTRITION
- Calories: 417 cal
- Total Fat: 22 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 7 g
- Monounsaturated Fat: 5 g
- Cholesterol: 35 mg
- Sodium: 387 mg
- Carbohydrates: 45 g
- Dietary Fiber: 3 g
- Total Sugars: 2 g
- Added Sugars: 0 g
- Protein: 11 g
- Vitamin D: 0 mcg
- Calcium: 74 mg
- Iron: 2 mg
- Potassium: 210 mg