Brown butter, or beurre noisette, is butter cooked until it becomes a golden hazelnut colour and takes on a nutty flavour. This simple yet elegant technique is a terrific way to spruce up everyday pasta. Choose a cup-shaped pasta that will catch and hold on to the vegetables.
HANDS-ON TIME 15 minutes
TOTAL TIME 20 minutes
MAKES 4 servings
INGREDIENTS
¼ cup butter
2 cloves garlic, minced
2 cups grape tomatoes or cherry tomatoes
450 g asparagus, trimmed and cut in 1-inch (2.5 cm) pieces
½ tsp each salt and pepper
4 cups dried gnocchi (see tip, below)
orecchiette or shell pasta
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
DIRECTIONS
In large skillet, melt butter over medium heat until foaming and nutty brown colour, about 2 minutes. Add garlic; cook, 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 according to package instructions until al dente. Drain pasta; return to pot.
Add sauce; toss to coat. Stir in Parmesan and parsley.
NUTRITIONAL INFORMATION, PER SERVING: about 435 cal, 15 g pro, 16 g total fat (9 g sat. fat), 60 g carb, 6 g fibre, 38 mg chol, 698 mg sodium. % RDI: 13% calcium, 27% iron, 26% vit A, 30% vit C, 124% folate.
VARIATION
GLUTEN-FREE BROWN BUTTER PASTA WITH TOMATOES AND ASPARAGUS
Use a short rice-based pasta, such as brown rice fusilli or shells, instead of the gnocchi.
TIP FROM THE TEST KITCHEN
Dried gnocchi are not the same as fresh gnocchi, which are little pillows of pasta dough. Look for dried gnocchi in the pasta aisle rather than the refrigerated section of the supermarket.
