Pepperey Fried Herb Pasta in a Lemon Garlic Brown Butter Sauce
Base Elements
Ingredients
1/2 c pine nuts
1/4 c whole tri-peppercorns
2 tbsp olive oil
6 tbsp unsalted butter
4 garlic cloves (sliced)
1 bundle (roughly 1 c sage)
3-5 lemon thyme/thyme sprigs
1-2 tbsp lemon zest
1/4 c lemon juice
Method
Wash and dry the sage, lemon thyme and lemon. Prep the remaining ingredients. Carefully, slice the garlic cloves. Zest and juice the lemon. Place a towel atop a plate. Set aside.
In a medium sauté pan, over LOW heat, toast the pine nuts. Make sure to move the pan often—this helps to prevent burning. Pine nuts are “fatty” and delicate. They become fragrant and take on color within 2-5mins. Once golden-brown, immediately remove from heat and place on a plate to cool.
Next, add to that same pan and toast the whole peppercorns—over LOW-MED heat. Again, this process is quick. Make sure to continuously move the pan about to create even toasting amongst the peppercorns. When ready, they will begin to smoke—roughly 3-5mins. Remove and place into a mortar and pestle or a blender. Grind until just cracked. Set aside.
For a third time, return to the sauté pan. Add the olive oil and place over MED heat. Once rippling, add in the sliced garlic. Sauté the garlic on both sides—until golden-brown and fragrant. This takes roughly 5mins. Using a slotted spoon, remove the garlic from the pan and placed atop the towel lines plate, getting off any excess oil. Pour the leftover garlic oil into a small bowl, for later use. Use a kitchen towel and carefully wipe the pan clean.
For a final time, return the pan to the burner. Place over, MED heat—add the butter. Melt the butter down. Cook for 5-7mins. As the butter melts, a nutty aroma will become fragrant. Add in the sage and lemon thyme. Fry for 2mins. Use a whisk or wooden spoon to scrape the bottom, as needed. *There will be the presence of small brown bits—that’s the now toasted milk solids.* Once fine bubbles begin to form on top, remove from heat.
Pasta + Assemble the Elements
Ingredients
1/2 lb. (roughly 1/2 a box) spaghetti/linguine/bucatini
generous bit of Kosher salt
1/4-1/2 c pasta water (reserved)
Desired amount of garlic oil
1/2 tsp salt
Method
Fill a large pot 2/3 the way full. Bring to a boil over HIGH heat. Add a large helping of salt and the pasta. The goal is not the typically desired, al dente. But, only cook for roughly 7mins. *Don’t fully cook the pasta, as the pasta will finish cooking in the sauté pan with the sauce. Reserve half a cup of the pasta water*. Strain the remaining water from the pasta. Set aside.
Now, build the pasta to a cohesive finish. Over LOW heat, add to the browned butter— cooked pasta, toasted pinenuts, fried garlic, fresh ground peppercorns and 1/4 c of the reserved pasta water— if more is needed add 1 tbsp at a time. The goal is to emulsify the browned butter and pasta water into a light sauce. Toss and coat the noodles. Cook for an additional 2 mins. Remove from heat and finish with the lemon juice and zest, fried sage and lemon thyme leaves and a generous pinch of salt. For the garlic lovers out there—drizzle some of the reserved garlic oil atop. Serve and enjoy!