Brown butter, or beurre noisette, is butter that is cooked until a golden hazelnut colour and nutty flavour. This simple yet elegant technique is a terrific way to spruce up everyday pasta. Choose a cup-shaped pasta to catch the vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
- 1/4 cup butter
- 2 cloves garlic minced
- 2 cups grape tomatoes
- 2 cups cherry tomatoes
- 1 lb asparagus spear trimmed and cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups dried gnocchi, farfalle or pasta shells
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
In large skillet, melt butter over medium heat until foaming and nutty brown colour, about 2 minutes. Add garlic; fry, stirring, until fragrant, about 30 seconds.
Add tomatoes, asparagus, salt and pepper; cover and cook until tomatoes begin to split and asparagus is tender, about 8 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Stir in cheese and parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 698 mg
- Protein 15 g
- Calories 435.0
- Total fat 16 g
- Cholesterol 38 mg
- Saturated fat 9 g
- Total carbohydrate 60 g
- Iron 27.0
- Folate 124.0
- Calcium 13.0
- Vitamin A 26.0
- Vitamin C 30.0