Browned Butter + Garlic Spaghetti with Spring Peas
Ingredients
- 8 oz thin spaghetti (cooks up quicker than regular to save time)
- 1-2 garlic cloves, minced
- 4 T unsalted butter, cut in 4 pieces
- 1 c frozen peas, thawed
- ΒΌ teaspoon crushed red pepper
- Sea salt and pepper to taste
- Freshly chopped parsley and parmesan for garnish (optional)
Instructions
- Cook pasta according to box directions.
- While pasta is cooking, add butter to a skillet at medium to medium-high heat. Stirring frequently, allow the butter to begin to foam and then turn to a golden brown color.
- Once it turns brown, remove from heat and toss in garlic and stir to heat. Add in peas and cooked pasta and toss to coat.
- Season as desired and add red pepper flakes. Serve with Parmesan and fresh parsley if desired.