Browned Butter Spring Pasta

No one can say they don’t love a good pasta, but this one is just…special. It’s light and versatile, ready for whatever additive you may decide to toss in.

Sometimes keeping it simple is best, especially when keeping it simple means showcasing dang good butter front and center.

Prep Time: 15 minutes  

Bake Time: 10-15 minutes

Cook Time: 15-20 minutes 

Yield: 6 servings 

Ingredients

For the Salmon (optional) 

8 ounces salmon filet 

2 teaspoons extra-virgin olive oil 

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

For the Browned Butter Sauce

1 pound medium shells pasta

4 ounces (½ stick) Zeal Creamery Salted Butter 

1 ½ cups (6 ounces) spring peas (thawed if frozen), cut on a bias into ½-inch pieces

For Finishing
½ cup chopped fresh herbs (chives, basil, tarragon, & parsley)
Grated Parmesan, to taste  
Flake salt, to taste
Ground black pepper, to taste 

Instructions

  • Preheat oven to 400°F.

  • Place salmon in a non-reactive (glass or ceramic), lightly oiled baking dish. Top with a drizzle of olive oil, salt, and pepper and cook until cooked through (about 10 minutes per inch of thickness, measured at the thickest point).

  • Remove from oven and use a fork to flake the salmon, removing the skin. Set aside. 

  • Bring a 6-quart pot of salted water to a boil over high heat.

  • Add pasta to boiling water and cook according to package directions until al dente. (Note: Reserve ⅓ cup of the pasta cooking water), then drain the pasta. 

  • To a large skillet or Dutch oven, melt the butter over medium heat. 

  • Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, about 10 minutes. (Watch carefully to see that it doesn’t burn)!

  • Immediately add the peas, scallions, lemon juice, zest, and red pepper flakes. Stir constantly, cooking for an additional 2-3 minutes, or until the scallions start to wilt. 

  • Add the cooked pasta to the pot and toss with the brown butter sauce. 

  • Stir in the Parmesan cheese until melted. 

  • Stir in the reserved pasta water, 1 tablespoon at a time, until the pasta is coated, but not wet (you may not need the full amount). 

  • Transfer pasta to serving dish. Toss with salmon, fresh herbs, more Parmesan, flake salt, and black pepper to taste. Serve immediately.

NOTES

  • If spring peas aren’t in season, simply replace them with thawed frozen peas instead. 

  • To make this dish vegetarian-friendly, omit the salmon.





Mickayla Wawrousek