PASTA WITH BROWN BUTTER WALNUT SAUCE

12-oz orecchiette or seashell pasta

1/2 cup butter, cut into pieces

1 cup walnut halves, chopped coarsely

Grated zest of 1 lemon

Juice of 1 lemon

2/3 cup finely grated Parmesan

Cook the pasta in a large pot of salted (to suit taste) boiling water until just tender, 10-12 minutes, stirring occasionally. Drain, reserving 1/2 cup cooking water.

Meanwhile, place butter and walnuts in a large skillet over medium-high heat. Cook until butter turns brown and walnuts are golden brown. Just before serving, add the lemon zest and juice. (This will cause the mixture to stop browning. Be sure it's a deep golden brown before you add the lemon.

Toss pasta with sauce, adding reserved pasta water as needed. Season to taste then serve immediately topped with the Parmesan.

recipe idea and photo Woman's World 2026