yesterday i was inspired by the brown butter ravioli dinner that nancy posted. i love browned butter - i think it's the salt lover in me! - and even love it cold. so as nancy and i were instant messaging about how much we love brown butter, this pasta salad recipe started forming in my head! i know, right?
(i should tell you that all of these ingredients i had on hand. next time, i would probably choose a different pasta, just for the fun of it! i used whatever half full/empty box i had. also, if you have it, try some bell pepper - or goat cheese - or fresh mozzarella - or left over chicken! use up the stuff you have in your fridge or pantry - save some money!)
this recipe made 2 servings (or 1 big eater!) - i made it pretty much for myself today and tomorrow. so double it if your making it for more than yourself + a friend or spouse.
try it hot, too.
let me know how you like it!
here's the rough ingredients:
butter! (i used 3 T, +1 T for the onions and garlic)
1 large or 2 small cloves of minced garlic
1/4 cup chopped red onion
a couple of handfuls of pasta - i used fettuccine noodles that i broke into bite size pieces
half a large tomato, chopped
half a jar of drained atrichoke hearts, chopped
8-10 kalamata olives, chopped
a few slices of pepperoni, chopped
1 T balsamic vinegar
s & p to taste
top with parmesan cheese
first, get your water boiling and start cooking that pasta!
then, i started out by sauteing the 1 T butter, garlic and red onion on low heat, stirring occasionally. while that was cooking, i chopped my vegetables, then started the brown butter process. i warmed the pan on medium heat, then added the butter. let it foam and recede - about 3-4 minutes. once the butter starts turning brown, add the garlic and onion mixture. add the balsamic vinegar. set aside to cool.
drain your pasta.
combine the brown butter mixture and pasta.
let it cool for a few minutes. then add the vegetables and pepperoni.
refrigerate for at least an hour - longer if you have it!
top with parmesan cheese before serving.