Paccheri Rigati with Browned Butter and Macadamia Nuts
Servings 2
A Unique Macadamia Nut Pasta
Ingredients
- 250 g Paccheri Rigati Pasta
- 85 g butter
- 1 small lemon thinly sliced
- 50 g macadamia nuts crushed
- 50 g Grana Padano or parmesan cheese
- Salt and pepper to toast
Method
- Add pasta to pot of boiling heavily salted water
- Add 50 g of the butter to pan on low/medium, once melted add in lemon
- Allow butter to brown slightly keeping a very close eye on it
- To stop the browning process, add a cup full of the pasta water and agitate pan until it incorporates with the lemon butter, let it reduce, agitating every so often
- Once pasta is al dente add directly into the pan with the butter, keep pan on a low/medium
- The pasta will continue to absorb the sauce so add in half a cup of the pasta water and the remaining butter and heavily season with salt and pepper to taste
- This is a good time to practice your pasta flipping skills to coat the pasta in the sauce, it will take a few minutes to become a glossy sauce
- Once pasta is on the plate top with some fresh cracked pepper, the macadamia nuts and the grana Padano.
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