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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
4 servings
8 ounces spaghetti (or pasta of your choice)
7 tablespoons unsalted butter, divided
1/4 cup + 2 tablespoons pine nuts
1 clove garlic, minced
1/2 cup chicken stock, preferably homemade
2 teaspoons fresh squeezed lemon juice
1/2 cup fresh grated parmesan cheese
salt and pepper to taste
1.Prepare the pasta according to package instructions. Before draining, reserve 1/2 cup of the pasta water and set aside.
2.In a sauté pan, melt 1 tablespoon of butter over medium low heat. Add the pine nuts and toss to coat. Stir periodically until the pine nuts are golden brown and fragrant. Add the garlic and stir for another minute. Set aside.
3.In a small saucepan, melt the remaining 6 tablespoons of butter. Turn the heat up to medium and whisk constantly until the butter begins to brown. You can push the color a bit (more brown color equals more flavor) but be careful that it doesn’t burn. When the butter is nice and brown, add the chicken stock and whisk together briefly. Allow the sauce to reduce down by about half or until it reaches a desirable sauce consistency, about 5 minutes. Season with a bit of salt to taste.
4.In a large bowl, toss together the cooked pasta, pine nuts, garlic, brown butter sauce and lemon juice. Stir in the parmesan cheese. Add some of the reserved pasta water as needed to help the ingredients combine.
5.Garnish with more grated parmesan cheese, if desired.
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Spaghetti with Parmesan, Pine Nuts and Brown Butter Sauce
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
4 servings
8 ounces spaghetti (or pasta of your choice)
7 tablespoons unsalted butter, divided
1/4 cup + 2 tablespoons pine nuts
1 clove garlic, minced
1/2 cup chicken stock, preferably homemade
2 teaspoons fresh squeezed lemon juice
1/2 cup fresh grated parmesan cheese
salt and pepper to taste
1.Prepare the pasta according to package instructions. Before draining, reserve 1/2 cup of the pasta water and set aside.
2.In a sauté pan, melt 1 tablespoon of butter over medium low heat. Add the pine nuts and toss to coat. Stir periodically until the pine nuts are golden brown and fragrant. Add the garlic and stir for another minute. Set aside.
3.In a small saucepan, melt the remaining 6 tablespoons of butter. Turn the heat up to medium and whisk constantly until the butter begins to brown. You can push the color a bit (more brown color equals more flavor) but be careful that it doesn’t burn. When the butter is nice and brown, add the chicken stock and whisk together briefly. Allow the sauce to reduce down by about half or until it reaches a desirable sauce consistency, about 5 minutes. Season with a bit of salt to taste.
4.In a large bowl, toss together the cooked pasta, pine nuts, garlic, brown butter sauce and lemon juice. Stir in the parmesan cheese. Add some of the reserved pasta water as needed to help the ingredients combine.
5.Garnish with more grated parmesan cheese, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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