There’s nothing that soothes my soul more than brown butter. Something about that nutty aroma and smooth taste make me feel like I am being wrapped in a giant warm blanket of love.
Springtime in Colorado is always a toss up. Some days it’s 70 degrees and blue skies, other days it’s 35 degrees and the snow is covering my tulips that are just starting to blossom. It can get a little crazy when you are trying to figure out what to wear, but it’s so uniquely Colorado and I love it.
Though I could do without another snow until October. Yea, snow I could do without for a bit.
This creamy brown butter farfalle dish is exactly the dish I crave this time of year. It’s warm and comforting, yet also light and fresh. You get the best of dishes I love enjoy during the winter and summer, smashed into the same bowl of happiness!
Warm, cheesy happiness…
If you need another springtime pasta, this brown butter vegetable fettuccine is just as easy and flavorful!
- 1 lb farfalle pasta
- 1 bunch asparagus, cut into 1” pieces
- 1 Tbsp olive oil
- 6 slices prosciutto
Creamy Brown Butter Sauce
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
- 3/4 cup freshly grated Parmesan + extra for topping
- Preheat oven to 400 degrees. In a medium bowl toss asparagus pieces with olive oil. Spread out into an even layer on a rimmed baking sheet. Season with salt and pepper. Roast in the oven for 10 minutes or until fork tender. Set aside.
- Reduce oven temperature to 375 degrees. Lay the slices of prosciutto on a clean, lined baking sheet. Bake for 15 minutes, until crispy. Remove from oven and crush into small pieces once cool enough to touch. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook the farfalle pasta according to the directions on the package until al dente.
- While the pasta is cooking, make the sauce. Melt and brown the butter in a medium saucepan over medium high heat. Once the butter turns brown and gives off a nutty aroma, stir in the flour. When the mixture becomes sticky and tacky, pour in the heavy cream and stir to combine. Allow the mixture to thicken, approximately 1 to 2 minutes. Stir in garlic powder, salt, pepper and Parmesan. Remove from heat and stir the sauce until the Parmesan is melted.
- Drain pasta and return to the empty pan over low heat. Stir in asparagus and prosciutto. Pour over sauce and gently stir until everything is coated. Serve immediately with extra Parmesan.