Singapore Women's Weekly

Fabulous 5-ingredient Dinners

ORECCHIETTE WITH WALNUT BURNT BUTTER SAUCE

Prep and Cook 20 mins | Serves 4

400 g orecchiette pastas
125 g butter, chopped
1 cup (100 g) walnut halves, chopped coarsely
Grated rind and juice of 1 lemon
⅔ cup (50 g) finely grated parmesan

1. Cook the orecchiette in a large saucepan of well-salted, boiling water until just tender.

2. Place the butter and walnuts in a large frying pan over medium-high heat. Cook until the milk solids turn brown and the walnuts are golden brown. Just before serving, add the lemon rind and juice. (This will stop

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