Orecchiette pasta with capsicum and caper brown butter
Recipe by Western Star
Quick and easy orecchiette recipe - perfect mid-week dinner idea.
Prep 5 minutesCook 25 minutesServes 4
Ingredients
Method
100g Western Star Original Butter
2 cloves garlic, crushed
2 tablespoons pine nuts
250g small button mushrooms, quartered
2 tablespoons baby capers
250g roasted red capsicum (2 large capsicums), cut into thick strips
1/4 cup flat leaf parsley, chopped
350g orecchiette* pasta, cooked in salted water until al dente, kept warm
1/2 cup Perfect Italiano Parmesan, finely grated
Salt and freshly ground black pepper
Perfect Italiano Parmesan, shaved, for serving
Melt butter in a large heavy based frypan. Add garlic, pine nuts and mushrooms cook until golden and softened. Stir in capers, capsicum and parsley, heat through
Pour freshly cooked pasta and grated parmesan into butter sauce, season to taste and toss over low heat for 2 minutes until cheese is melted and pasta is lightly coated in sauce
Serve immediately with lashings of shaved parmesan
