Brown Butter-Beer Farfalle with Herbs
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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!
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Recipe Card
ingredients
- Kosher salt, to taste
- 1 pound dried farfalle pasta
- 1 stick unsalted butter
- 1 cup Peroni Beer
- 2 cups baby spinach
- 2 cups cherry tomatoes, halved
- 1 cup thawed frozen peas
- 1/2 cup grated Parmesan
- 2 tablespoons minced parsley
- 2 tablespoons minced basil
- 2 tablespoons minced chives
- 1 teaspoon minced thyme
- 1 lemon, zested (1 teaspoon)
- 1/4 teaspoon crushed red pepper
Method
Step 1
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.
Step 2
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.
Step 3
Add pasta, reserved water and remaining ingredients and cook until spinach is wilted and the sauce has reduced, 2-3 minutes more. Serve immediately.