So to say I loved this pasta dish is an understatement. It was absolutely delicious and and as a bonus, extremely simple and straightforward.
Pine Nut Brown Butter Pasta
Adapted from Off The Shelf
by Donna Hay
Cook one pound of pappardelle or fettucine until al dente, then drain. Melt 5 -6 tablespoons of butter in a frying pan then add 1/2 cup pine nuts to the pan and simmer until the pine nuts are golden. Add pepper and salt and toss through the hot pasta. Finish with grated Parmesan and serve as a simple meal or side dish.