Friday, August 13, 2010

Farfalle with Roasted Tomatoes & Asparagus in Brown Butter

After my success with Balsamic Brown Butter Sauce, I thought I would try brown butter again. This time, it is pure butter, caramelized, then mixed with garlic, tossed with fresh roasted tomatoes and asparagus and bowtie pasta and garnished with fresh grated Parmesan, parsley and a drizzle of white truffle oil. Fresh n' Easy!

Recipe adapted from Canadian Living

Serves 4

6 tbsp butter
2 cloves garlic, minced
2 cups cherry tomatoes, cut in half
1 bunch asparagus spears, trimmed and cut into 1 inch pieces
salt & pepper to taste
5 cups cooked farfalle (bowtie) pasta or other pasta of your choice
4 tbsp fresh grated Parmesan cheese
2 tbsp fresh parsley, chopped
White Truffle Oil for drizzling (optional)

1. Pre-heat oven to 400 degrees. Arrange tomatoes and aspargus on a baking sheet in a single layer. Sprinkle with sea salt and pepper and spray with olive oil cooking spray. Roast in hot oven for 8-10 minutes, until asparagus is tender.

2. While veggies are roasting, melt butter in a large skillet over medium heat until foaming and nutty brown colour. Add garlic and fry, stirring, until fragrant, about 30 seconds. Lower heat.

3. When veggies are finished, remove from oven and add to butter & garlic filled skillet. Toss gently to coat.

4. Add cooked pasta to skillet and toss gently to mix with veggies and coat with butter. Stir for a couple minutes until pasta is heated through.

5. Spoon pasta into bowls. Top each bowl with a tablespoon of Parmesan and half a tablespoon of chopped parsley. Finish with a light drizzle of white truffle oil.

The bread in the photo is super delicious Seed Bread from A Bread Affair. Pick some up at the Coquitlam Farmer's Market this Sunday!

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