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Spaghetti with Brown Butter, Lemon, Walnuts & Rocket

Spaghetti with Brown Butter, Lemon, Walnuts & Rocket

Spaghetti with Brown Butter, Lemon, Walnuts & Rocket

Serves 4

300g Girolomoni wholewheat spaghetti    
120g Kernelz walnut pieces    
4 garlic cloves, peeled
40g Lewis Road Creamery butter
1 large handful of sage leaves
2 Tbsp extra virgin olive oil (EVO)    
2 tsp lemon zest, finely grated
1 Tbsp lemon juice
1/2 cup Parmigiano Reggiano , grated
Sea salt and freshly ground black pepper
150g rocket

Bring a large pot of salted water to the boil and cook the spaghetti for 12 minutes or until al dente. Drain and reserve a small quantity of cooking liquid.

Meanwhile in a food processor pulse the walnuts and garlic into coarse crumbs, and set aside.

Over a medium heat, melt the butter in a saucepan. Stir until butter solids begin to brown, reduce heat and cook for one more minute until the butter gives off a nutty, toasty smell.  Add sage leaves and cook until sage is lightly fried.

Toss the spaghetti with walnut crumbs, EVO, lemon zest and juice, Parmigiano, sage leaves and brown butter and season with salt and pepper. If necessary, add the reserved cooking liquor to loosen.  Serve topped with rocket and extra Parmigiano if desired.

Sabato


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