Orecchiette with Greens, Walnuts and Brown Butter

Name: Orecchiette with Greens, Walnuts and Brown Butter
Yield: 10
Ingredients: 500.0g Orecchiette; 100.0ml Olive oil; 200.0g Butter; 40.0g Garlic puree; 300.0g Walnuts; 50.0ml KNORR Concentrated Liquid Stock 1kg; 100.0g Spinach; 100.0g Cavolo Nero; 0.0 Parmesan

Orecchiette with Greens, Walnuts and Brown Butter – Recipe

This dish uses pasta that has a nice texture to it and looks great on a plate when mixed with greens and walnuts. The butter is lightly seasoned with KNORR Concentrated Liquid Stock to add flavour and reduce the oiliness, then served over the freshly cooked pasta.

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Pasta

Orecchiette 500.0 g
Olive oil 100.0 ml

Sauce

Butter 200.0 g
Garlic puree 40.0 g
Walnuts 300.0 g
KNORR Concentrated Liquid Stock 1kg 50.0 ml
KNORR Concentrated Liquid Stock 1kg
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Countrywide

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Free Sample
Spinach 100.0 g
Cavolo Nero 100.0 g

To Serve

Parmesan

Main Meals

Italian

Casual Dining

Cafe/Takeaway

Vegetables

Pasta

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Preparation

Pasta
- Cook the pasta and strain allowing to steam off, drizzle with olive oil.
Sauce
- Place the butter, garlic puree and walnuts in a pan and cook until a light brown colour, add KNORR Concentrated Liquid Stock.
- Add together the refreshed pasta, spinach and cavolo nero and toss.
To Serve
- Serve in a shallow bowl. Drizzle with olive oil, sprinkle with cracked pepper and parmesan.