Brown Butter Pasta
"This came from a vegetarian friend and very easy and flavorable. Makes a great side dish. Enjoy......."
photo by Amberngriffinco
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 59.14 ml salted butter
- 1.23 ml nutmeg, grated
- 0.61 ml turmeric
- 85.04 g aged gouda cheese, cut into small chunks
- 118.29 ml coarse unseasoned breadcrumbs (panko are good)
- 59.14 ml pine nuts
- 340.19 g fresh fettuccine pasta
directions
- Bring large pot of lightly salted water to a boil.
- While water heats, over med. heat combine butter, nutmeg and tumeric.
- Heat, stirring frequently, until butter has melted and browned slightly (8 mins.).
- Meanwhile, in food processor grate cheese
- Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand. Set aside.
- Add pasta to boiling water and cook according to package directions.
- Drain and return to pot.
- Pour butter mixture over pasta and toss to coat.
- Transfer to serving bowl and sprinkle breadcrumb mixture over top.
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Reviews
-
Good.. I didn't use smoked, I used reg Gouda but I like how diff it is from pasta sauce.. I'm desperately trying to post my pic! -
this was very easy to make and tasted heavenly!!!!the only things i changed was to use a slightly less amount of the nutmeg and i could not find fresh fettucine in ocala, so i used boxed pasta and it was good. thanks for posting this, the recipe will be used regularly
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
