Do you know what I am absolutely obsessed with lately? Eggs … eggs on pasta. I could eat eggs in any shape or form, but I really think they compliment a nice pasta dish. Zach was uncertain of this the first time I shoved an egg on top of his pasta. He didn’t think the two quite belonged together, but as soon as he tried it, I really think it was love at first bite. This summer pasta with brown butter and blistered tomatoes recipe highlights everything that’s good and perfect in this world … right now. Tomatoes … ahhhh … glorious glorious tomatoes.
How good are tomatoes right now!? I could go on and on and on about them. Even better, they are cheapest this time of year, so we can stock up like crazy! Because we didn’t get a garden going this year (we had this whole buying and moving into a house thing going on), I didn’t get to grow tomatoes, or any other vegetable, herb or fruit for that matter. It’s ok though, there is plenty of great produce floating around this great state of Colorado.
I really wanted to highlight some of my favorite flavors of summer in this dish, and I think I achieved that goal. Mushrooms, broccoli, asparagus, kale and tomatoes make this dish pop with flavor. It is a hearty, vegetarian dish, but it is so light at the same time! I love when you get that “full feeling” after eating a lighter meal.
Now the butter…
I know what you are thinking. Butter isn’t healthy! Is it? Well yes and no. I personally don’t think you should eat stick after stick of butter and call it a meal. That being said, I do think brown butter is the perfect “dressing” for a pasta dish such as this. Brown butter is one of those glorious concoctions that only requires butter! That’s all folks, and I’m sure most of you have it on hand!
This is one of those pasta recipes where the veggies are the star, and you don’t want to take away that great flavor by throwing a heavy sauce on top. If you are scared of the amount of butter going on, it is totally ok to reduce the amount and throw in some olive oil to moisten it up if the pasta needs it.
I will truly, madly, deeply NOT be offended.
So how was everyone’s weekend?! I hope it was as enjoyable as ours! We climbed a mountain and went on a mini brewery tour of Denver, but I will share all of these fun things with you on Friday! Before I go, let’s talk about the best part of this dish: the beer pairing!
Brewed By: River North Brewery
Style: Belgian IPA
Alcohol Content: 9.00%
Description: What to say about River North Brewery? My, oh my, I don’t even know where to begin. First off, River North is a little fish in a big old pond, and by big old pond, I mean Denver and it’s ever-evolving beer seen. Denver is a mecca of delicious beer, and it only continues to grow. River North is totally standing it’s ground by brewing up some of the best beer Denver has to offer. I honestly think they brew some of the best of the best. I have never in my life been disappointed with one of their beers. Ok, I will quit raving about them. They just make me so happy! *tear* Anyway, I think their Belgian IPA is a real winner and I knew I had to pair it with a dish such as this. It’s not light by any means, but rich and abundant in flavor and aroma. It’s herby, and fruity and a hophead’s dreeeeeaaaaammmmm. It really compliments the rich flavors from this veggie loaded pasta. I know River North is local to us, so if you can’t find their Belgian IPA, I KIND of understand. ;) Pair this dish with your favorite Belgian IPA.
Happy Monday! Here’s the recipe!
- 1 1/2 pints cherry or grape tomatoes
- 2 tablespoons olive oil
- 1 pound dry linguine pasta
- 1 1/2 sticks unsalted butter + 2 tablespoons sliced
- 6 ounces white button mushrooms sliced
- 1 bunch asparagus ends cut off and chopped into 1 inch pieces
- 1 head of broccoli chopped
- 2 cloves of garlic minced
- 2 cups fresh kale chopped
- 4 fried or poached eggs optional
- 2 tablespoons green onions sliced (garnish)
- 1/4 cup parmesan cheese grated
- Preheat your oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat. Add the tomatoes to the pan, drizzle with olive oil and season with a generous amount of salt and pepper. Place in the oven and roast for 8-10 minutes or until you begin to see the tomatoes start to blister. Remove from oven and set aside.
- In a large skillet, add the 1 1/2 sticks of unsalted butter over medium heat. Taking a spoon, swirl the butter until it has melted. Continue to "swirl" the butter for 5-6 minutes until it just begins to brown (it's ok if the butter is bubbly), then remove from heat. The butter can quickly go from brown to burnt, so as soon as it begins to brown and a nutty aroma fills the air, remove the pan from the heat immediately. Set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- While your pasta is cooking, prepare your veggies. In a large saute pan, melt the remaining 2 tablespoons of butter over medium heat. Add the mushrooms, and cook for 5 minutes. Then add your asparagus, broccoli and garlic. Season with salt and pepper and saute until the veggies are bright and begin to soften, about 5 more minutes. Add the kale and cook for 1-2 minutes or just until the kale has wilted. Remove from heat.
- In a large bowl, toss together the blistered tomatoes, brown butter, pasta, and sautéed veggies. Serve the pasta with a fried of poached egg on top and sprinkle with sliced green onions and parmesan cheese.