Whole Grain Campanelle with Brown Butter, Walnuts and Thyme

April 21, 2014

Serving Size: 3-4
Skill: medium
Cook Time: 10 minutes

  • 1 pack Della Terra whole grain Campanelle
  • 1/4 cup chopped walnuts
  • 2 sprig thyme
  • 1.5 Tbsp butter
  • 1 tsp extra virgin olive oil
  • 3 Tbsp water (from the water used to cook the pasta)
  • Salt & black pepper to taste
  • Grated aged sheep’s milk cheese, such as Pecorino Romano (our favorite is Locatelli)
  1. In a fry pan add the walnuts and half the butter over med-low heat.
  2. Toast the walnuts and lightly brown the butter.
  3. Add the Thyme sprigs to the butter to infuse for about 30 seconds.
  4. Add the water and remaining butter to the pan, stir vigorously to form the sauce and season to taste. Turn off the heat until the pasta is ready.
  5. Cook the paste per package suggestion. Taste a piece to make sure your satisfied with the al dente.
  6. When the pasta is cooked add it to the sauce along with the olive oil  and toss together. Add another splash of water if needed.
  7. Serve with the grated sheep’s milk cheese sprinkled over top.

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