Brown butter and confit courgette trofie
This summery pasta recipe makes the most of silky confit courgettes with garlic, which is a magical ingredient to have on hand. Keep it in the fridge as a super flavourful ready-made treat for stirring through pasta, layering on toast, using in a potato salad or serving as part of a lunch spread – there are so many possibilities!
Ingredients
Metric
Imperial
- 200g of trofie pasta
- 50g of butter
- Parmesan, grated, to serve
- salt
Courgette and lemon confit
- olive oil, to cover
- 4 courgettes, thinly sliced
- 4 garlic cloves, peeled
- 1 lemon, thinly sliced
- 1 sprig of rosemary
- 1 sprig of thyme
Method
Heat olive oil a frying pan to a depth of 1cm, then layer in the courgettes, garlic, lemon and herbs
- olive oil, to cover
- 4 courgettes, thinly sliced
- 4 garlic cloves, peeled
- 1 lemon, thinly sliced
- 1 sprig of rosemary
- 1 sprig of thyme
Season lightly, then cover with a cartouche and cook for 1 hour, or until very soft and jammy, stirring occasionally
Cook the trofie in boiling salted water until al dente
- 200g of trofie pasta
Melt the butter in a frying pan and allow it to brown – you will see lots of little specks appear on the base of the pan, and it will smell nutty and delicious. Once this happens, add some pasta water, stirring to emulsify
- 50g of butter
Add the confit, then transfer the pasta to the frying pan using a slotted spoon
Stir the pasta into the sauce – it will begin to emulsify and combine. The aim is for every piece of pasta to be coated in a silky sauce. If the pasta becomes dry as it soaks up the sauce, add another ladleful of pasta water until you get the desired result
Serve, garnished with extra Parmesan, if you like!
- Parmesan, grated, to serve
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