Spinach Pasta with Brown Buttered Walnuts

There's no ingredient with a better effort to flavor ratio than brown butter. Add the nuttiness of the butter to rich walnuts and bright lemon zest and you have a simple, cozy, comforting meal that comes together easily but tastes like a treat.

Makes 3-4 servings


1 package Taste Republic Spinach Fettuccine 

½ cup walnuts, roughly chopped 

4 tablespoons unsalted butter, divided 

1 teaspoon dried rosemary 

cup chicken stock 

1 tablespoon lemon zest 

Sea salt, freshly ground black pepper 


Bring 3 quarts of water to boil in a stockpot and salt generously. Cook Taste Republic spinach fettuccine according to package directions, about 3 minutes, or until just barely cooked. Drain, reserving cup pasta cooking water. Rinse pasta briefly under cold water to stop cooking, and avoid clumping. 

Toast walnuts in a 375˚ oven for 5-6 minutes, until fragrant. Remove from oven. Melt 1 tablespoon butter and rosemary in a small skillet over medium. Continue to cook, stirring often, as butter foams and fizzles. Remove from heat once milk solids begin to brown and smell nutty. Remove from heat, add walnuts and a pinch of salt. Stir to coat and set aside. 

Add stock to a large (8-10”) skillet and bring to simmer over medium-high. Add remaining three tablespoons of butter and whisk to combine. Add pasta and reserved cooking water and toss to combine. Stir until sauce has reduced and thickened, and clings to noodles. Remove from heat and stir in lemon juice and zest. Season with salt and pepper, top with walnuts, and serve immediately. 


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