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Creamy Brown Butter Garlic Scape Pesto Pasta

creamy brown butter garlic scape pesto pasta - featured image
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A quick and easy pasta dish featuring a creamy brown butter sauce combined with a fresh garlic scape pesto, perfect for spring and busy weeknights.

Ingredients

Scale
  • 1 cup chopped garlic scapes (about 5–6 scapes)
  • 6 tablespoons (85g) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup toasted nuts (pine nuts, walnuts, or almonds)
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and fresh black pepper to taste
  • 12 ounces (340g) linguine or fettuccine pasta

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, roughly chop garlic scapes. In a food processor, combine garlic scapes, toasted nuts, and grated Parmesan. Pulse until finely chopped.
  3. With the processor running, slowly pour in olive oil. Blend until smooth but slightly textured. Add salt and freshly ground black pepper. Set aside. Add pasta water if pesto is too thick.
  4. In a large skillet over medium heat, melt unsalted butter. Stir constantly and watch as it foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat immediately.
  5. Stir heavy cream and lemon juice into the browned butter. Return to low heat and warm gently until combined and slightly thickened, about 1-2 minutes.
  6. Add drained pasta to the skillet with the brown butter cream sauce. Toss to coat evenly, then add the garlic scape pesto. Add reserved pasta water gradually to loosen the sauce if needed.
  7. Taste and adjust salt and pepper. Serve immediately with extra Parmesan and toasted nuts if desired.

Notes

Do not rush browning the butter; remove from heat as soon as it smells nutty to avoid burning. Use reserved pasta water to loosen sauce for perfect consistency. Freshly grated Parmesan is recommended for best flavor and texture. Pesto can be made 1-2 days ahead and stored in the fridge.

Nutrition

Keywords: brown butter, garlic scape, pesto, pasta, creamy sauce, quick dinner, spring recipe, easy pasta

Find it online: https://realityeats.com/creamy-brown-butter-garlic-scape-pesto-pasta-recipe-easy-homemade-delight/