The title of this recipe sort of makes me giddy – Linguine with Brown Butter, Parmesan, Peas and Mint.
I threw it together yesterday for lunch as I was shooting two other recipes and it was so completely delicious – I once again wondered why I’d never posted it.
If you’re not a huge fan of mint, you might question adding the sassy herb to this lovely pasta dish. However, there is just something so fanciful about the combination of peas and mint. It’s as if they were meant to be together. They work deliciously together with the toasty flavor of the brown butter and parmesan cheese and gives a nice contrast to the flavor profile of the pasta – making a most enchanting dining experience. Even when it’s lunch!
Though if you like peas, you’ll love this Linguine with Brown Butter, Parmesan, Peas and Mint.
Spring peas will be in season soon and they will inevitably find their way into a multitude of my recipes. Sweeter and more tender in texture than summer peas, I adore their flavor and they make a fantastic addition to spring pastas, salads, sauces and pestos. Until they arrive however, I keep a stash of frozen spring peas in my freezer.
I feel a little indulged as my co-op market carries frozen, local spring peas in bulk and I keep them on hand for soups, stews and veg dishes during the winter. Ahhh… the beauty of living in a farming community; even when I’m stuck behind a tractor or a hay truck on the only road to the market, I still marvel at the luxury of having so many gorgeous farms and ranches at my finger tips.
Simple pleasures are often found in the fresh, clean flavors of the season – like this lovely Linguine with Brown Butter, Parmesan and Peas. I promise, it’ll make you giddy too.
Delicious Wishes and Loads of Love,
- 12-16oz linguine or fettuccine, cooked according to package directions (I often sub with my fave gluten free pasta)
- 8-10 tablespoons of unsalted butter (1 stick)
- 1-2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 cup spring peas, frozen or fresh
- 1/4 cup fresh mint leaves, chopped
In a large, light colored saute pan, so you can see the butter turn brown, heat the butter over medium heat.
Move the pan around a bit as the butter melts and just before it browns it will become frothy. Once the foam dissipates, you'll be able to see the milk solids start to brown and become brown butter. Once you see them begin to brown, stir in the garlic. Sauté just a few seconds, until the garlic is fragrant, being careful not to burn the garlic or the butter and then add the pasta, swirling the pasta to soak up all the butter and garlic.
Take the pan off the heat and toss the pasta with the peas, parmesan and fresh mint. Season to taste with salt and freshly cracked black pepper.