I completely lost it with this charred corn asparagus pasta with brown butter breadcrumbs. It’s so good, I can eat it every week.
Side view of spaghetti with corn and asparagus on a white plate
I have been obsessed with brown butter croutons ever since Jessica posted them. That and the fact that she brings back the Caesar salad, which has gotten such a bad rep these last years, and is still a freaking awesome thing to eat.
But it’s all about the brown butter + old bread. By now, we all know brown butter, or beurre noisette if you want to be international, rules.
I’m also beyond happy with how this pasta recipe turned out; after the bacon, miso, and carrot pasta fiasco – if you remember I made enough for two meals and a friend ate all of it in minutes, leaving me with nothing – this time I made enough for four people, hungry four. By the third day, I was still opening the refrigerator with a smile knowing I would have a plate of this for dinner.
Ingredients:
1 pound green asparagus⠀
2 corn on the cobb, husk and silk removed⠀
2-3 tbsp olive oil⠀
3 garlic cloves⠀
Salt⠀
16 oz. penne or pasta of choice⠀
3/4 cup pesto⠀
(Homemade or store-bought)⠀
A few tbsp of pasta water⠀
Juice of 1 lemon⠀
Lemon zest (optional)⠀
⠀
Method:
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