One Pan Brown Butter Orecchiette with Brussels Sprouts & Roasted Walnuts
This recipe is inspired by Alexina Anatole’s Bitter and an orecchiette recipe from Ottolenghi’s Comfort. It combines nutty, caramelized flavors with a simple one-pan pasta technique, making it both cozy and flavorful. The brown butter elevates the dish with its rich, nutty aroma, perfectly complementing the roasted Brussels sprouts and walnuts.
Serves: 4
Ingredients
• 150g unsalted butter
• 1 garlic clove, squashed with the back of a knife
• 500g Brussels sprouts (leaves separated or pulsed briefly in a food processor)
• 250g dry orecchiette pasta
• ½ tsp salt
• 500ml water
• 100g walnuts
• ¼ cup pecorino cheese, grated
• Fresh basil leaves, for garnish
Instructions
1. Prepare the Brown Butter:
In a large pan with a lid, melt the butter over medium heat. Add the squashed garlic clove and cook for 3-4 minutes until the butter smells nutty and the garlic turns golden. Remove the garlic and set it aside.
2. Cook the Brussels Sprouts:
Add the Brussels sprouts to the pan and cook in the brown butter for about 10 minutes, stirring occasionally, until golden and browned.
3. Cook the Pasta:
Stir the orecchiette, salt, and water into the pan with the sprouts. Bring the mixture to a simmer, then cover the pan with the lid and cook for 20 minutes over low to medium heat, stirring occasionally to ensure the pasta cooks evenly.
4. Toast the Walnuts:
While the pasta cooks, preheat your oven to 160°C (fan). Spread the walnuts on a baking tray and toast them for 10 minutes. Let them cool, then chop roughly.
5. Grate the Cheese:
While waiting, grate the pecorino cheese and set it aside.
6. Let the Pasta Rest:
Once the pasta is cooked, turn off the heat and let it rest with the lid on for 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
7. Assemble and Serve:
Stir the reserved garlic back into the pasta. Top with the toasted walnuts, grated pecorino, and fresh basil leaves. Serve immediately and enjoy warm.
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