Brown butter, lemon and walnut pasta

2
20 minutes

Ingredients

  • 100g of spaghetti
  • 75g of butter, cubed
  • 80g of walnuts, roughly chopped
  • 1/4 lemon, juiced and zested
  • 2 handfuls of sage leaves
  • Parmesan, to serve
  • salt
  • black pepper

Method

1
Cook the spaghetti in salted boiling water for 8–10 minutes or until al dente
2
While the pasta cooks, toast the walnut pieces in a large frying pan until slightly golden, then remove and set aside
3
In the same frying pan, heat the butter over a medium heat until it starts to caramelise and the milks solids turn golden. Add the sage and gently heat to infuse the butter and crisp the leaves
4
Season with the lemon zest, lemon juice, salt and pepper
5
Add the drained spaghetti to the pan and toss to coat in the sauce. Fold in the toasted walnut pieces, grate over some Parmesan and serve immediately