Brown Butter Bucatini with Walnuts
DESCRIPTION
Total Time
Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
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
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
- In a food processor (or chop by hand) add the walnuts, parsley, and lemon juice and lemon zest. Process until crumb form. Set aside.
- Cook bucatini per package instructions.
- 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.
- 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.
- Sprinkle with Parmesan cheese if desired and serve with wedges of lemon.