Orecchiette with Greens, Walnuts and Brown Butter

Name: Orecchiette with Greens, Walnuts and Brown Butter
Yield: 10
Ingredients: 100.0ml Olive oil; 500.0g Orecchiette; 200.0g Butter; 300.0g Walnuts; 100.0g Cavolo Nero; 100.0g Spinach; 50.0ml KNORR Concentrated Liquid Stock 1kg; 40.0g Garlic puree; 0.0 Parmesan; 0.0 Cracked Pepper

Orecchiette with Greens, Walnuts and Brown Butter – Recipe

Different and new varieties of pasta are now widely available to add a bit of interest on menus. This dish uses pasta that has a nice texture to it and looks great on a plate when mixed with greens and walnuts. The butter is lightly seasoned with KNORR Concentrated Liquid Stock to add flavour and reduce the oiliness, and served over the freshly cooked pasta.

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Pasta

Olive oil 100.0 ml
Orecchiette 500.0 g

Sauce

Butter 200.0 g
Walnuts 300.0 g
Cavolo Nero 100.0 g
Spinach 100.0 g
KNORR Concentrated Liquid Stock 1kg 50.0 ml
KNORR Concentrated Liquid Stock 1kg
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Garlic puree 40.0 g

To Serve

Parmesan
Cracked Pepper

Casual Dining

Pasta

Vegetables

Italian

Cafe/Takeaway

Main Meals

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Preparation

Pasta
- Cook the pasta and strain allowing to steam off, drizzle with olive oil.
Sauce
- Place the butter, garlic puree and walnuts in a pan and cook until a light brown colour, add KNORR Concentrated Liquid Stock.
- Add together the refreshed pasta, spinach and cavolo nero and toss.
To Serve
- Serve in a shallow bowl. Drizzle with olive oil, sprinkle with cracked pepper and parmesan.