Gourmet, and aromatic seasonal pasta.
Serve the finished pasta topped with the brown butter walnuts. Garnish with the cheese.
Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.
Add the roasted squash, cooked pasta, butter, and half the reserved pasta cooking water.
Reserving ½ cup of the pasta cooking water, drain thoroughly.
Add the pasta.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Remove from the oven. Carefully remove and discard the rosemary.
Place in oven.
Place an oven rack in the center of the oven, then set temperature to 450°F.
Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer.
Line a sheet pan with foil. Place the squash and half the whole rosemary sprigs on the foil.
Add the verjus and water. Cook, stirring constantly, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat.
Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.
Add the capers and chopped garlic; season with salt and pepper.
Heat a drizzle of olive oil on medium-high until hot.
Transfer to a bowl; season with salt and pepper. Wipe out the pan.
Add the chopped walnuts and chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).
Once melted, cook, stirring constantly, 1 to 2 minutes, or until the butter is lightly browned.
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted.
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