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Small pasta with brown butter & pecorino

Method

  • Bring 2 cups stock to the boil in a large pot. Then add the pasta and cook for about 5-7 mins until tender, adding more stock if needed.
  • Melt the butter in a wok (or large non-stick pan) and cook until golden. Add the spring onions, parsley and lemon juice. Mix well and turn off the heat. Then add the pecorino, pasta (including any liquid) and ground pepper to taste. Toss well and taste for seasoning.
  • Serve as an accompaniment to your favourite simple meat or fish dish.

Ingredients

  • 2-3 cups chicken (or vegetable) stock
  • 350 gm small pasta
  • a good dollop of unsalted butter
  • 2-3 spring (green) onions, finely sliced
  • 3 tbsp chopped Italian (flat leaf) parsley
  • a good squeeze of lemon juice
  • 3 tbsp grated pecorino cheese
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm