Brown Butter Lemony Pasta with Greens
Looking for a light and bright pasta? We got you! Combine brown butter and lemon sauce with plenty of dark, leafy greens and a fried egg, for good measure, to create a pasta perfect for a sunny day.
Ingredients
- 4 ounces spaghetti
- sea salt
- 2 tablespoons olive oil
- big pinch chili flakes
- 4 cloves garlic, thinly sliced
- 2 lemons
- 4 tablespoons Vital Farms Unsalted Butter, divided
- 1 large bunch kale, washed and stems removed, torn into large pieces
- 1/2 cup parmesan cheese, finely grated
- 4 Vital Farms eggs
Instructions
- Bring a large pot of water to a boil. Add in a generous few pinches of salt then add in the pasta and boil according to the package directions to al dente.
- Meanwhile, make the sauce. Slice one of the lemons into very thin rounds, removing any seeds. Juice the other lemon.
- Heat a large skillet over medium heat. Add in two tablespoons of the butter, and let it melt then swirl the pan gently as the butter browns. Once the butter has browned and is smelling nutty and fragrant, add in the olive oil, lemon slices, and chili flake. Sauté until lemons have caramelized, about 2-4 minutes.
- Add in the garlic and kale and sauté for another minute or so, until the garlic is fragrant and the kale has started to wilt. Add in the lemon juice and stir to combine.
- When the pasta is al dente, reserve about 1 cup of pasta water (you may not need it all) then drain the pasta and add it to the sauce, tossing to combine. Sprinkle over the parmesan cheese and drizzle in some pasta water, a few tablespoons at a time until you have a glossy sauce that coats the pasta.
- Plate up the pasta into bowls, wipe the skillet out with a paper towel, and add in the remaining 2 tablespoons of butter over medium heat. Crack the eggs in and fry until whites are crispy and yolks are slightly set but still runny. Season lightly with salt. Top each bowl of pasta with two eggs.
