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There’s never a bad time for pasta! We spent a beautiful weekend in the mountains at the Food and Wine Classic with our friends Peroni, where Linda of @SaltySeattle was pinching farfalle to recreate Peroni bottles out of pasta! Inspired by some of her beer-infused pasta sauces we enjoyed in Aspen, we whipped up this Farfalle with Brown Butter and Beer on our return to NYC. Nothing like an Italian beer to pair with a fresh bowl of pasta!
This recipe is all about multitasking, since you’ll prepare the beer sauce while you cook the pasta. As long as your mise en place and boiling water are ready to go, dinner will be ready in 15 minutes!
Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 4-6
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 9-10 minutes, then drain, reserving ½ cup pasta water.
Meanwhile, in a medium Dutch oven, heat butter over medium-high heat. Cook, stirring often, until brown and nutty in aroma, 5-7 minutes. Add beer to pan and simmer until slightly reduced, 2 minutes.
Add pasta, reserved water and remaining ingredients and cook until spinach is wilted and the sauce has reduced, 2-3 minutes more. Serve immediately.