Classic Brown-Butter Pasta With Walnuts and Pears
This classic brown-butter pasta is a delightful blend of nutty flavors from walnuts and the sweetness of ripe pears, creating a warm and comforting dish. It takes about 30 minutes to prepare and is considered easy to make, making it perfect even for novice cooks looking to impress with minimal effort.
Ingredients:
- 8 oz pasta (such as fettuccine or pappardelle)
- 1/2 cup unsalted butter
- 1 cup walnuts, coarsely chopped
- 2 ripe pears, peeled and diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves (optional, for garnish)
Cooking Steps:
- Cook the pasta according to package instructions until al dente; reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet over medium heat, melt the butter until it begins to brown and develops a nutty aroma.
- Add the walnuts to the skillet and toast them for 2-3 minutes until fragrant.
- Stir in the diced pears and cook for an additional 2-3 minutes until they soften slightly.
- Toss in the cooked pasta and reserved pasta water; mix well to combine everything.
- Season with salt and pepper, then stir in the grated Parmesan until melted and creamy.
- Plate the pasta and garnish with fresh sage leaves if desired.
Ingredient Suggestions:
For a different flavor profile, you can substitute the walnuts with pecans or pine nuts.
If pears are not available, try using apples for a similar sweet and crunchy texture. A sprinkle of goat cheese can also add an interesting tanginess instead of Parmesan.
Variations:
To enhance this dish, consider adding crispy bacon or pancetta for a savory twist.
You could also introduce a splash of balsamic vinegar for a hint of acidity or experiment with different herbs, such as thyme or rosemary, intertwined with the sage for added depth.
Cooking Tips:
Make sure to keep an eye on the brown butter while cooking, as it can go from perfectly browned to burned very quickly.
Mixing in a little reserved pasta water helps to create a sauce that clings beautifully to the pasta.
Adjust the amount of cheese based on your taste preference to achieve the desired creaminess.
Drinks to Pair With:
This comforting pasta pairs wonderfully with a crisp, fruity white wine, such as a Sauvignon Blanc or a Chardonnay.
For a non-alcoholic option, a sparkling apple cider complements the sweetness of the pears while balancing the richness of the butter.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Fettuccine With Brown-Butter, Walnuts, and Pears
Fettuccine with brown-butter, walnuts, and pears is a flavorful and sophisticated pasta dish that combines nutty, sweet, and savory elements. It is perfect for a cozy dinner and takes about 30 minutes to prepare, making it suitable for cooks of all skill levels.
Ingredients:
- 8 oz fettuccine
- 1/2 cup unsalted butter
- 1 cup walnuts, coarsely chopped
- 2 ripe pears, peeled and diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves (optional, for garnish)
Cooking Steps:
- Cook the fettuccine in salted boiling water until al dente; reserve 1/2 cup of pasta water and drain.
- In a large skillet, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
- Add the walnuts to the skillet, toasting them for 2-3 minutes until fragrant.
- Stir in the diced pears and cook for an additional 2-3 minutes until they soften slightly.
- Add the cooked fettuccine and reserved pasta water; toss to combine everything well.
- Season with salt and pepper, and stir in the grated Parmesan until creamy.
- Serve the fettuccine, garnished with fresh sage leaves if desired.
For ingredient substitutions, you can swap walnuts for pecans or pine nuts for a different nutty flavor. If pears are unavailable, apples can be used for their sweetness and crunch. Since Parmesan is used here, crumbled goat cheese can provide a tangy twist to the dish.
In terms of variations, adding crispy bacon or pancetta can introduce a savory depth to the overall flavor. You might also explore drizzling balsamic vinegar for a touch of acidity, or incorporating fresh herbs like thyme or rosemary alongside sage for additional complexity.
To guarantee the brown butter reaches the perfect golden hue, keep a close eye on it during cooking, as it can burn quickly. The reserved pasta water will help create a sauce that adheres nicely to the fettuccine, so don’t skip this step!
Adjust the cheese to achieve your preferred level of creaminess.
For drinks, a chilled Sauvignon Blanc or Chardonnay pairs beautifully with this pasta, complementing its buttery richness and fruity sweetness. For those preferring a non-alcoholic option, sparkling apple cider offers a reviving balance to the dish.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Walnut and Pear Ravioli in Brown-Butter Sauce
Ingredients:
- 12 oz fresh or frozen ravioli (preferably filled with cheese or pear)
- 1/2 cup unsalted butter
- 1 cup walnuts, coarsely chopped
- 1 ripe pear, diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or sage leaves (for garnish)
Cooking Steps:
- Cook the ravioli according to package instructions, typically in salted boiling water until they float to the surface; drain, reserving 1/2 cup of pasta water.
- In a large skillet, melt the butter over medium heat until it turns golden brown and develops a nutty fragrance.
- Add the chopped walnuts to the skillet, cooking them for about 2-3 minutes until toasted.
- Stir in the diced pear and cook for an additional 2 minutes until slightly softened.
- Gently add the cooked ravioli and reserved pasta water, tossing to combine with the sauce and ascertain they’re well coated.
- Season with salt and pepper, then stir in the grated Parmesan until melted and creamy.
- Serve garnished with fresh parsley or sage.
For ingredient substitutions, you can use cashews or hazelnuts in place of walnuts for a different flavor profile.
Should you prefer a different kind of ravioli, mushroom or spinach-filled ravioli can enhance the earthy flavors, and if pears are out of season, diced apples can serve as an excellent substitute.
In terms of variations, consider adding sautéed spinach or arugula for added greens or incorporating crispy prosciutto for a savory crunch.
A drizzle of honey or a sprinkle of crushed red pepper flakes can also elevate the flavors in a unique way.
When making brown butter, keep a close watch as it can go from perfectly browned to burnt in moments.
If your sauce is too thick, adding a bit more of the reserved pasta water can help achieve your desired consistency.
For a drink pairing, a light Pinot Grigio or a glass of chilled Prosecco complements the richness and sweetness of the dish beautifully.
A non-alcoholic option like sparkling water with a splash of lemon can also refresh the palate while enjoying this decadent meal.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Penne With Brown-Butter, Asparagus, Walnuts, and Pears
Penne with Brown-Butter, Asparagus, Walnuts, and Pears is a delightful pasta dish that combines the nutty richness of brown butter with the fresh and earthy flavors of asparagus and the sweetness of pears. It takes about 30 minutes to prepare and is moderately easy to make, making it perfect for a weeknight dinner or an elegant gathering.
Ingredients:
- 12 oz penne pasta
- 1/2 cup unsalted butter
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup walnuts, coarsely chopped
- 1 ripe pear, diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- Cook the penne according to package instructions in salted boiling water until al dente; drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, melt the butter over medium heat until it turns a rich golden brown and smells nutty.
- Add the chopped asparagus to the skillet, sautéing for about 4-5 minutes until tender yet slightly crisp.
- Stir in the walnuts and diced pear, cooking for an additional 2-3 minutes until the pear is softened and walnuts are toasted.
- Add the cooked penne to the skillet, along with the reserved pasta water, mixing to guarantee everything is well combined.
- Season the dish with salt and pepper, then stir in the grated Parmesan until melted and creamy.
- Serve garnished with fresh parsley, if desired.
For ingredient substitutions, walnuts can be replaced with pecans or almonds for a different crunch. If asparagus is not available, green beans can serve as an excellent alternative. For a gluten-free option, choose a gluten-free penne pasta.
In terms of variations, you might consider adding sautéed mushrooms for added earthiness or using baby spinach for a pop of color and nutrients. A sprinkle of red pepper flakes can lend a nice heat, while a squeeze of fresh lemon juice can brighten the dish.
When preparing brown butter, be vigilant as it can darken quickly; stir continuously to prevent any burning. If the sauce seems too thick, gradually add some reserved pasta water until the desired consistency is reached.
For drink pairings, a crisp Sauvignon Blanc or a light-bodied Chardonnay complements the dish beautifully, bringing out the nuts and pear flavors. If you prefer a non-alcoholic option, consider pairing with sparkling water infused with a slice of lemon or cucumber for a rejuvenating touch.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Spaghetti With Brown-Butter, Gorgonzola, Walnuts, and Pears
Spaghetti With Brown-Butter, Gorgonzola, Walnuts, and Pears is a delicious and sophisticated pasta dish that marries the nutty and buttery flavors of brown butter with the creaminess of Gorgonzola cheese, the crunch of walnuts, and the sweetness of ripe pears. This dish can be prepared in about 30 minutes and is of moderate difficulty, making it an excellent choice for both casual nights at home and special occasions.
Ingredients:
- 12 oz spaghetti
- 1/2 cup unsalted butter
- 4 oz Gorgonzola cheese, crumbled
- 1 cup walnuts, coarsely chopped
- 1 ripe pear, diced
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Cooking Steps:
- Cook the spaghetti according to package instructions in salted boiling water until al dente; drain and reserve 1/2 cup of pasta water.
- In a large skillet, melt the butter over medium heat, stirring often until it turns a golden brown and has a nutty aroma.
- Add the chopped walnuts to the skillet and toast them for 2-3 minutes until fragrant.
- Stir in the diced pear and cook for another 2-3 minutes until the pear softens slightly.
- Incorporate the cooked spaghetti into the skillet along with the reserved pasta water, mixing to combine and coat the pasta thoroughly.
- Crumble the Gorgonzola cheese over the pasta, season with salt and pepper, and toss until the cheese is melted and creamy.
- Serve immediately, garnished with fresh thyme or parsley if desired.
For ingredient substitutions, walnuts can be replaced with pecans or hazelnuts for an alternate crunch. If Gorgonzola is not to your liking, you could use feta or goat cheese for a milder flavor. A gluten-free spaghetti option is also available for those avoiding gluten.
In terms of variations, adding sautéed mushrooms could enhance the earthiness of the dish. A handful of arugula or spinach can also be included at the end for extra vitality. For a bit of heat, consider adding red pepper flakes or a drizzle of balsamic reduction for additional flavor complexity.
When preparing the brown butter, keep a close eye on it as it can shift from brown to burnt quickly; continuous stirring is essential. Adjust the sauce’s consistency with reserved pasta water if it becomes too thick during cooking.
For drink pairings, an off-dry Riesling or a creamy Pinot Grigio would complement the dish wonderfully, balancing the richness of the cheese and butter.
Alternatively, a sparkling cider can provide a revitalizing contrast for those looking for a non-alcoholic option.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Pappardelle With Brown-Butter, Chicken, Walnuts, and Pears
Pappardelle With Brown-Butter, Chicken, Walnuts, and Pears is a luxurious pasta dish that combines the rich flavors of brown butter with tender chicken, crunchy walnuts, and sweet pears. This delightful meal can be prepared in about 30 minutes and is of moderate difficulty, making it a fantastic option for both weeknight dinners and special occasions.
Ingredients:
- 12 oz pappardelle pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup unsalted butter
- 1 cup walnuts, coarsely chopped
- 1 ripe pear, diced
- Salt and pepper to taste
- Fresh sage or parsley for garnish (optional)
Cooking Steps:
- Cook the pappardelle according to package instructions in salted boiling water until al dente; drain and reserve 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, melt the butter over medium heat, stirring often until it turns a golden brown and has a nutty aroma.
- Add the chopped walnuts to the skillet and toast for 2-3 minutes until fragrant.
- Stir in the diced pear and cook for another 2-3 minutes until the pear softens slightly.
- Incorporate the cooked pappardelle and chicken back into the skillet along with the reserved pasta water, mixing to combine and coat the pasta thoroughly.
- Serve immediately, garnished with fresh sage or parsley if desired.
For ingredient substitutions, you can use chicken breast instead of thighs for a leaner option. If walnuts aren’t available, pecans or almonds can serve as a delightful alternative. For a vegetarian version, consider omitting the chicken and replacing it with sautéed mushrooms or a plant-based protein.
In terms of variations, try adding a sprinkle of grated Parmesan cheese for extra flavor or a squeeze of lemon juice for brightness. You can also include sautéed vegetables like asparagus or bell peppers for added color and nutrition.
When making brown butter, be sure to keep a close eye on it as it can quickly go from browned to burnt. Stir continuously and adjust the heat as needed. Using reserved pasta water will help manage the consistency of the sauce, ensuring it stays creamy and not too thick.
For drink pairings, a light Chardonnay or a crisp Sauvignon Blanc would complement the richness of the dish and enhance the flavors of the chicken and pears beautifully. A revitalizing sparkling water with a lemon twist could also cleanse the palate nicely.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Farfalle With Brown-Butter, Spinach, Walnuts, and Pears
Farfalle With Brown-Butter, Spinach, Walnuts, and Pears is an exquisite pasta dish that marries the rich flavor of brown butter with vibrant spinach, crunchy walnuts, and sweet pears. This simple yet elegant meal takes about 30 minutes to prepare and is of moderate difficulty, making it a great choice for both casual weeknight dinners and special gatherings.
Ingredients:
- 12 oz farfalle pasta
- 2 tablespoons olive oil
- 2 cups fresh spinach, roughly chopped
- 1/2 cup unsalted butter
- 1 cup walnuts, coarsely chopped
- 1 ripe pear, diced
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Cooking Steps:
- Cook the farfalle according to package instructions in salted boiling water until al dente; drain and reserve 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach and set aside.
- In the same skillet, melt the butter over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma.
- Add the chopped walnuts to the skillet and toast for 2-3 minutes until fragrant.
- Stir in the diced pear, cooking for another 2-3 minutes until it softens slightly.
- Combine the cooked farfalle and sautéed spinach back into the skillet, adding the reserved pasta water as needed to create a sauce.
- Season with salt and pepper, serve immediately, and garnish with fresh thyme or parsley if desired.
For ingredient substitutions, feel free to use a different type of pasta such as penne or rotini. If you don’t have walnuts, cashews or pine nuts can also work wonderfully.
For a vegetarian protein addition, consider tossing in some chickpeas or white beans to make the dish heartier.
In terms of variations, you could enhance the recipe with a sprinkle of crumbled feta or goat cheese for creaminess. Adding a squeeze of lemon juice can brighten the flavors, or include sautéed garlic for an extra kick. Other vegetables like roasted bell peppers or artichokes can also add delightful textures.
When making brown butter, keep a close watch as it can quickly turn from perfect to burnt. Stir it continuously and adjust the heat as necessary.
Using reserved pasta water will help you achieve your desired sauce consistency, keeping it silky and smooth.
For drink pairings, a crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the creamy and nutty flavors of the dish beautifully.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Casarecce With Brown-Butter, Pancetta, Walnuts, and Pears
Ingredients:
- 12 oz casarecce pasta
- 4 oz pancetta, diced
- 1/2 cup unsalted butter
- 1 cup walnuts, coarsely chopped
- 1 ripe pear, diced
- Salt and pepper to taste
- Fresh sage or basil for garnish (optional)
Cooking Steps:
- Cook the casarecce according to package directions in salted boiling water until al dente; drain and reserve 1/2 cup of pasta water.
- In a large skillet over medium heat, add the diced pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta and set aside, leaving the drippings in the skillet.
- In the same skillet, melt the butter over medium heat, stirring often until it turns golden brown and develops a nutty aroma.
- Add the chopped walnuts to the skillet, toasting for about 2-3 minutes until fragrant.
- Stir in the diced pear and cook for another 2-3 minutes until softened.
- Combine the cooked casarecce and the crispy pancetta back into the skillet, adding the reserved pasta water as needed to create a cohesive sauce.
- Season with salt and pepper, serve immediately, and garnish with fresh sage or basil if desired.
For ingredient substitutions, consider using a different type of pasta such as fusilli or gemelli. If pancetta isn’t available, diced bacon or prosciutto would work nicely. For a vegetarian variant, try incorporating sautéed mushrooms or tempeh for a satisfying protein boost.
Variations to this dish could include adding a sprinkle of grated Parmesan or Pecorino cheese for added creaminess. You can also incorporate roasted garlic for depth of flavor or sautéed leeks for a sweet onion touch. A handful of arugula or rocket can add a peppery kick to the dish as well.
When cooking brown butter, pay close attention and stir continuously to prevent it from burning. Adjust the heat as needed to achieve the perfect brown color and nutty scent. Using the reserved pasta water is key to achieving a silky sauce that adheres well to the pasta.
For drink pairings, a medium-bodied Chardonnay or a light Pinot Noir will complement the rich flavors of the dish beautifully. A sparkling water with a lemon wedge can also be rejuvenating alongside this savory pasta.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Orzo With Brown-Butter, Lemon, Walnuts, and Pears
Orzo with Brown-Butter, Lemon, Walnuts, and Pears is a delightful dish that combines the nutty richness of brown butter with the invigorating notes of lemon and the sweetness of pears. This recipe is perfect for a comforting yet sophisticated meal, with a preparation time of about 30 minutes and an easy difficulty level.
Ingredients:
- 12 oz orzo pasta
- 1/2 cup unsalted butter
- 1 ripe pear, diced
- 1/2 cup walnuts, coarsely chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- Cook the orzo according to package instructions in salted boiling water until al dente; drain and reserve 1/2 cup of pasta water.
- In a large skillet over medium heat, melt the butter and cook until it turns golden brown, stirring frequently to avoid burning.
- Stir in the chopped walnuts and cook for 2-3 minutes until they are toasted and fragrant.
- Add the diced pear and cook for another 2-3 minutes until slightly softened.
- Mix in the cooked orzo, lemon zest, and lemon juice, adding reserved pasta water as needed until you reach a creamy consistency.
- Season with salt and pepper, garnish with fresh parsley if desired, and serve immediately.
For ingredient substitutions, you can use quinoa or couscous as an alternative to orzo, and if you’re not able to find fresh pears, diced apples could work well. Additionally, if you’re looking for a nut-free option, sunflower seeds or pumpkin seeds could replace the walnuts.
Variations to this dish could include adding grated Parmesan cheese for a creamier texture or incorporating spinach or arugula for a fresh, green element. A touch of red pepper flakes would also provide a bit of heat that contrasts beautifully with the sweet pears.
When making brown butter, keep a close eye on it as it can turn from perfectly browned to burnt very quickly. Continuous stirring and adjusting the heat as needed will help achieve that perfectly nutty flavor without burning.
For drink pairings, a crisp Sauvignon Blanc or a light sparkling wine will enhance the invigorating flavors of the lemon and pear, while an herbal iced tea can be a lovely non-alcoholic option to enjoy alongside this savory orzo dish.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Baked Ziti With Brown-Butter, Walnuts, and Pears
Baked Ziti with Brown-Butter, Walnuts, and Pears is a unique and comforting pasta dish that brings together the flavors of nutty brown butter, crunchy walnuts, and sweet pears. With a preparation time of about 45 minutes and an easy difficulty level, this dish is perfect for a cozy family dinner or gathering with friends.
Ingredients:
- 12 oz ziti pasta
- 1/2 cup unsalted butter
- 1 ripe pear, diced
- 1/2 cup walnuts, coarsely chopped
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the ziti according to package instructions in salted boiling water until al dente; drain.
- In a skillet over medium heat, melt the butter and cook until golden brown, stirring frequently.
- Add the chopped walnuts and diced pear, cooking for 2-3 minutes until the walnuts are toasted and the pear is tender.
- In a large bowl, combine the cooked ziti, marinara sauce, ricotta cheese, and the brown-butter mixture; season with salt and pepper.
- Transfer the mixture to a greased baking dish and top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired, and serve hot.
For ingredient replacements, you can swap ziti with penne or rigatoni, and if you prefer a lighter option, you can use a low-fat ricotta or a dairy-free alternative. Instead of pears, you might consider using diced apples for a similar sweetness, or you can omit the fruit altogether for a more traditional baked ziti.
Variations for this baked ziti can include the addition of sautéed spinach or kale for extra greens, or swapping walnuts for pecans or hazelnuts for a different nutty flavor. You could also mix in some cooked sausage or ground beef for a heartier dish.
When preparing brown butter, remember to keep a close eye on it, as it can quickly become burnt if not stirred continuously. Using a light-colored saucepan can help you monitor the color of the butter as it cooks, allowing for better control over the browning process.
For drink pairings, a glass of Chianti or a fruity red blend nicely complements the rich flavors of the baked ziti, while a rejuvenating Italian limonata can serve as a delightful non-alcoholic option to balance the dish’s richness.
Cavatappi With Brown-Butter, Ricotta, Walnuts, and Pears
Cavatappi with Brown-Butter, Ricotta, Walnuts, and Pears is a delightful pasta dish that combines the rich nuttiness of brown butter with the creaminess of ricotta and the sweetness of ripe pears.
With a preparation time of about 30 minutes and an easy difficulty level, this dish is perfect for a quick weeknight dinner or a special gathering.
Ingredients:
- 12 oz cavatappi pasta
- 1/2 cup unsalted butter
- 1 ripe pear, diced
- 1/2 cup walnuts, coarsely chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Cooking Steps:
- Cook the cavatappi according to package instructions in salted boiling water until al dente; then drain.
- In a skillet over medium heat, melt the butter and cook until golden brown, stirring often.
- Add the chopped walnuts and diced pear to the skillet; cook for 2-3 minutes until the walnuts are toasted and the pears are tender.
- In a large bowl, combine the cooked cavatappi, ricotta cheese, and the brown-butter mixture; season with salt and pepper.
- Serve the pasta hot, topped with grated Parmesan cheese and garnished with fresh parsley or basil if desired.
For ingredient suggestions, you can substitute cavatappi with fusilli or elbow macaroni, and if you’re looking for a lighter option, you can use low-fat or dairy-free ricotta.
Feel free to replace pears with diced apples or peaches for a similar sweet flavor.
Variations for this dish include adding sautéed spinach or arugula for extra greens, or integrating crumbled Italian sausage or crispy bacon for a heartier meal.
You can also swap walnuts for pecans or almonds for a different texture and flavor.
When making brown butter, keep an eye on the heat and stir continuously to avoid burning.
Using a light-colored pan will help you gauge the butter’s color as it cooks, ensuring you reach the perfect golden brown.
For drink pairings, a light-bodied Chardonnay or a fruity Pinot Noir will complement the creamy ricotta and sweet pears beautifully.
A revitalizing sparkling water with a twist of lemon can also cleanse the palate alongside this rich dish.
