Brown Butter Bucatini with Walnuts

By Kevin Is Cooking
Total Time
25 Mins
Serves
8
Serving Size
1-1/4 cup
Meal
Dinner Lunch

DESCRIPTION

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
417
Total Fat
22
Saturated Fat
9
Polyunsaturated Fat
7
Monounsaturated Fat
5
Cholesterol
35
Sodium
387
Carbohydrates
45
Dietary Fiber
3
Total Sugars
2
Added Sugars
0
Protein
11
Vitamin D
0
Calcium
74
Iron
2
Potassium
210

Ingredients

  • 1 cup California walnuts
  • 1/4 cup parsley, loosely packed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1 pound (16 ounces) bucatini pasta
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated parmesan cheese
  • 8 lemon wedges

Preparation

  1. In a food processor (or chop by hand) add the walnuts, parsley, and lemon juice and lemon zest. Process until crumb form. Set aside.
  2. Cook bucatini per package instructions.
  3. 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.
  4. 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.
  5. Sprinkle with Parmesan cheese if desired and serve with wedges of lemon.