20 Min Brown Butter Walnut Pasta
This 20- minute Brown Butter Walnut Pasta is made with angel hair pasta, chopped walnuts, fresh herbs, and coated in golden brown butter and cheese.
Ingredients
- 8 oz angel hair pasta
- ½ cup chopped walnuts
- 1 teaspoon fresh sage chopped
- ½ teaspoon fresh thyme leaves
- 3 tablespoon salted butter
- ½ cup grated Pecorino Romano cheese or Parmesan
- Fresh cracked black pepper to taste
- Kosher salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook angel hair pasta until al dente. Reserve ½ cup pasta water before draining.
- In a dry skillet over medium heat, toast walnuts, sage, and thyme for 3–5 minutes until fragrant and lightly golden. Remove and set aside.
- Reduce heat to medium-low and add butter to the same pan. Stir continuously until butter turns deep golden brown and smells nutty, about 3 minutes. Remove from heat immediately.
- Add pasta back to the pot along with grated cheese, black pepper, browned butter, and toasted walnut mixture. Toss well.
- Add reserved pasta water a splash at a time until the sauce becomes silky. Plate and garnish with extra cheese and black pepper.
Notes
- Keep a close eye on the pan while browning the butter! It can quickly go from a lovely nutty brown to burnt (which is not so lovely).
- Reserve some pasta water before draining the pot. You will use it to create the sauce.
- Freshly grated cheese melts better than pre-shredded.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Nutrition Information is an estimate only.
Nutrition
Calories: 430kcalCarbohydrates: 45gProtein: 13gFat: 22gSodium: 340mgFiber: 3gSugar: 2g
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