brown butter pasta with white beans and parmesan
This is the grown-up version of the buttered noodles you might have eaten as a kid. Brown butter adds a nutty flavor, while Parmesan brings a savory note. Beans make it a little more nutritious and add pops of creamy texture throughout the pasta. This meal comes together with only 5 ingredients and 15 minutes, making it great for those nights when you simply can’t be bothered to cook.
Ingredients
- 8 ounces dried linguini half of a one-pound package
- 4 tablespoons butter unsalted
- 1 can white beans drained and rinsed
- 1/4 teaspoon dried sage
- 1/4 cup Parmesan grated, plus more for serving
- 1/4 cup reserved pasta water
- Salt to taste
Instructions
- Bring a pot of salted water to a boil. Add the pasta and boil until it’s al dente following the package directions, typically 6-7 minutes.
- While the pasta is boiling, brown the butter. Add the butter to a large skillet over medium heat. Cook until melted and brown and nutty, about 3-4 minutes. Once the butter is browned, add the sage and beans and turn heat to low, stirring occasionally, until the pasta is done.
- Once the pasta is done, add it to the skillet with 1/4 cup pasta water and Parmesan. Turn the heat to medium and mix everything together. Cook until the pasta is coated in the sauce. It should be slightly creamy. If any beans have fallen apart, that’s okay — it adds creaminess. Taste and add salt if needed. Serve with more Parmesan. Enjoy!
Notes
- I used dried sage to add a little more complexity to the dish. Use fresh sage if you have it!
- This is best eaten fresh. If you do have leftovers, you can store them in the fridge for a few days. Add some pasta water, cream, or milk when reheating to add some moisture. The noodles will be dry!