Brown butter, Asparagus and Almond Fettucine

0:25 Easy 12345

Serves 2

170g 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
Sea salt
2 – 3 big handfuls of torn baby rocket
Grated parmesan, to serve

METHOD

STEP 1

Cook fettucine according to packet instructions, drain, reserving about 60ml of the cooking water.

STEP 2

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.

STEP 3

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.

STEP 4

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.