Brown Butter Pepper Pappardelle with Smoked Cashew

This recipe is a perfect combination of a simple butter sauce, commonly used for ravioli, and the classic cacio e pepe. The addition of Smoked Cashew gives everything an extra boost at the end. It’s rich, decadent, and pairs beautifully with fresh pappardelle. The best part? It can be on your table in just a few minutes! Another delicious pasta dinner from this mini series is done and dusted!

Ingredients:

  • 80g fresh pappardelle

  • 90ml starchy pasta water

  • 30g unsalted butter

  • 1 tsp freshly ground black pepper (level spoonful)

  • 30g Grana Padano, grated

  • A pinch of sea salt

  • 1 level tbsp @saucyninaparker Smoked Cashew

Instructions:

  1. Prepare Ingredients: Prep all your ingredients. Put a saucepan of water on to boil with just enough water to cook the pasta. Don’t forget to salt the boiling water generously!

  2. Brown the Butter: Set a frying pan on medium to high heat and add the unsalted butter. Allow it to melt and cook for about a minute until you smell a hazelnut aroma and see the butter start to turn golden brown. This is the process of browning the butter. Take the pan off the heat and stir in the freshly ground black pepper to let it infuse for a minute.

  3. Cook the Pasta: Add the fresh pappardelle to the boiling water and cook for 1.5 minutes. Before draining, fish out about 80ml of the hot starchy pasta water.

  4. Combine Pasta and Sauce: Pour the reserved pasta water into the brown butter frying pan. Turn the heat back up to a simmer for 1 minute. Using tongs, add the cooked pappardelle to the frying pan and mix well.

  5. Add Cheese and Finish the Sauce: Add the grated Grana Padano to the pan and stir continuously for 1 minute as the sauce thickens. If the sauce becomes too thick, add a splash more pasta water to loosen it.

  6. Serve: Serve the pasta straight away with an extra grating of cheese, a pinch of sea salt, and a spoonful of Smoked Cashew on top for that perfect smoky finish.

Enjoy this decadent and easy Brown Butter Pepper Pappardelle with Smoked Cashew as a quick weeknight dinner or an indulgent weekend treat. The rich, nutty flavours of the brown butter combined with the sharp pepper and the unique addition of Smoked Cashew will surely make it a new favourite in your pasta rotation!

DINNER, ITALIAN, PASTANina Parkersmoked cashew, pasta recipes