Brown butter, Asparagus and Almond Fettucine
1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity
40g dry roasted almonds, roughly chopped
6 stalks asparagus, woody ends snapped off, stalks chopped
4 tbsp unsalted butter
1 tbsp aged balsamic vinegar
Finely grated zest of 1 lemon
2 – 3 big handfuls of torn baby rocket
Grated parmesan, to serve
Cook fettucine according to packet instructions, drain, reserving about 60ml of the cooking water.
Heat oil in large frypan over medium heat. Add almonds and asparagus and cook for a 2 mins. Transfer to a bowl, wipe pan clean.
Add butter to the pan and place over medium heat. Cook until the butter is a deep brown colour and smells rich and nutty. Remove from heat and allow to cool for about 2 mins. Whisk in the vinegar, lemon zest and season with a generous pinch of salt.
Add the cooked pasta, cooked asparagus and nuts to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the rocket, then divide between two bowls and serve topped with grated parmesan.