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Fresh Brown Butter Sage Pasta with Peas & Asparagus
Steps
- In a food processor, combine your flour, eggs, and olive oil, and pulse until a dough ball forms (about 1 minute). Rest covered on a floured surface for 30 minutes.
- Break your dough ball into 4 pieces, and roll out into flatbread (think naan bread) like pieces. Run each piece of dough through your pasta maker (or, if using a rolling pin) to 1/8 an inch thick sheets.
- Cut your dough into 1/2 inch wide ribbons, and toss in a bit of flour to stop them sticking.
- Bring a large pot of salted water to a boil.
- In a pan, melt your butter. When the butter is just done melting, toss in your sage leaves. Let these fry away and get nice and crispy. (about 5 minutes)
- Toss your pasta and asparagus, reserving the tips, in your water, and cook for 2 – 1/2 minutes.
- While the pasta is cooking, add your frozen peas, lemon zest, and cream to the pan. Season with salt and pepper.
- With some tongs, transfer the cooked pasta to the pan, without draining (you want some of that excess water to create a nice, glossy, rich sauce. Drain, and toss in your asparagus.
- Add your lemon zest, asparagus tips, and parmesan, and toss to combine.
- Poach 4 eggs. Top your pasta with your eggs, and drizzle of olive oil, and a bit of parmesan.
Notes
- Everyone has a comfort food go-to. Pizza, wings, curry, etc and forever. For this Canadian, comfort food is, and most likely forever will be, pasta. Or noodles. I could and would eat noodles in some delicious form every day, if I wasn’t scared I’d end up in a carb-induced coma.
- This pasta is something I cook every year when spring rolls around. It just tastes like spring to me. Maybe because I first learned how to make fresh pasta one Easter Weekend a few years ago. Maybe because I live in Canada, and spring is basically winter compared to the rest of the known world. I’m not 100% sure – but there’s something comforting and especially delicious about this to me. Oh wait…it’s the brown butter. That’s it.
- If you’ve never made pasta from scratch before, go for it. It’s crazy easy (especially if you use a food processor like in this recipe – thanks for the tip, Jamie Oliver), and so crazy delicious.
- Also – there are few things more satisfying that make something dough based from scratch. Bread, pasta….whatever. It just feels and tastes how the world should be. From scratch. Delicious.
- Give this one a go.
Originally published at Dennistheprescott.com. Reproduced for personal collection.
