GARLIC BROWN BUTTER PASTA:
If you’re in a pinch and you need something quick and easy to throw at your kids this should be your meal of choice. My guys even enjoyed the hint of chilli flakes…who knew!
INGREDIENTS:
-
10 oz Dry Spaghettini
- 8 Tbsp Butter
- 1 Cup Panko Breadcrumbs
- 1 Tbsp Dried Chilli Flakes
- 3 Cloves Garlic (Minced)
- 1 Cup Parmesan Cheese (Grated)
- 3 Tbsp Fresh Lemon Juice
- 1 Cup Fresh Arugula
- 1 Tsp Pepper
- 1/2 Tsp Salt
- 1 Large Saucepan
- 1 Large Frying Pan
- 1 Baking Sheet
- 1 Stovetop
- 1 Oven
PROCESS:
Set the oven to 300F. Add the breadcrumbs to a sheet pan and lightly brown in the oven for 5-6 minutes. Set aside to cool. Bring a large saucepan of water to the boil. Add the salt and then the spaghettini and cook as per the pasta’s instructions, minus 1 minute (as you’ll be finishing the pasta in the sauce). As the pasta is cooking, simultaneously melt the butter in a frying pan over a medium heat. As the butter foams add the garlic and chilli pepper flakes. Once the butter browns remove from the heat. Add the pasta and parmesan cheese to the butter mixture and toss well. Finally stir the arugula through the pasta and then add the breadcrumbs and pepper and give everything one last stir. Serve.
