Sunday, December 20, 2015

Brown Butter & Romano Fettuccine

After all the sweets and Christmas treats, it was time to start thinking more healthy.  I bought some whole wheat fettuccine with flax and chia in it to use for this recipe but regular fettuccine would be just as good.  I had some leftover unsalted butter from holiday baking so it was a good way to use that up.





Brown Butter & Romano Fettuccine

4 tbsp unsalted butter
1/4 cup pine nuts, toasted
1/3 cup Romano cheese, freshly grated
1 tsp parsley
Salt and freshly ground pepper to taste
6 oz whole wheat fettuccine or any pasta will work

In a small saucepan, melt the butter over medium heat.  Stir or whisk constantly until it turns a nice, golden brown.  Remove from heat.  In another small pan, toast the pine nuts until they are golden brown, no need to add any oils or butter.  Stir the pine nuts occasionally.  Cook your pasta per the package directions.  Drain and return to the pan.  Add in the brown butter, pine nuts, Romano cheese, parsley and seasonings.  Serve immediately.