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Cavatelli with Brown Butter, Walnuts and Sage
Cavatelli pasta tossed with nutty brown butter, chopped walnuts and fresh sage; then topped with shaved Pecorino Romano cheese.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- pan
- skillet
📝 Preparation Steps
1
How long to cook the cavatelli will depend on if you're using fresh or frozen. For both, bring a large pot of water sprinkled with salt to a rolling bowl; then add the cavatelli.
cavatelli24 ounces
2
If using fresh cavatelli, cook for ⏱️ 2-3 minutes; frozen will take ⏱️ 5-7 minutes; then cook until the pasta floats to the top. Taste to make sure they are done. Then drain the water keeping 1/2 cup of the pasta water as a reserve.
cavatelli24 ounces
3
Add the butter to a stainless steel skillet; then melt over medium-high heat. Watch the butter carefully and swirl it around several times in the pan while it's melting. Allow the butter to foam up and turn a light brown color. The butter should be an amber, light brown color and should have a nutty smell.
butter6 tablespoons
4
Remove the pan from heat and add the fresh sage and walnuts. Stir and set aside until you're ready to add the cavatelli.
cavatelli24 ounces
5
Add the cooked cavatelli to the skillet, tossing to coat. If needed, add a bit of the reserved pasta water to make it a little saucier. Season with salt and pepper, place in a pasta bowl; then add the shaved cheese on top.
cavatelli24 ounces
Nutrition Facts
calories
903 kcal
fat Content
31 g
serving Size
6 ounces
fiber Content
7 g
sugar Content
5 g
sodium Content
366 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
52 mg
carbohydrate Content
129 g
saturated Fat Content
13 g
unsaturated Fat Content
16 g
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