Would you believe me if I told you this pasta dish takes just 15 minutes from start to finish?
Well, you better believe it.
It’s literally pasta + a 3-ingredient sauce (butter, sage, & lemon).
That’s the beauty of simple, classic recipes.
Brown butter sauces have been around for ages….
(Probably because they are so freaking easy and delicious.)
I mean… what DOESN’T taste better with butter??
Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black pepper, and flaky sea salt.
It’s like a fancified adult version of those cheesy buttered noodles that kids go crazy over.
Just, you know, do the adult thing and brown the butter and toss in some sage, then you can totally have this for dinner 😉
We like to serve it with a giant salad or simply prepared veggies like Sauteed Greens and Mushrooms, Simple Kale Salad with Golden Raisins, or a Simple Baby Greens Side Salad.
Now go ahead and make yourself some gourmet noodles!
Pappardelle with Brown Butter Sage Sauce
- 8 ounces dried pappardelle pasta
- 5 tablespoons unsalted butter
- 20 fresh sage leaves
- Juice of 1/2 lemon
- Freshly cracked black pepper
- Maldon sea salt
- Freshly grated Parmesan cheese, for serving
Bring a large pot of generously salted water to a boil.
Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes).
Meanwhile, melt the butter in a small skillet over medium-low heat. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or the butter will burn!). Immediately add the sage to skillet and let it sizzle for a second, then turn off the heat. Squeeze the lemon juice into the skillet and swirl to combine. Set the pan aside off of the heat.
When the pasta is done cooking, reserve 1/2 cup of the cooking liquid, then drain the pasta in a colander.
Put the drained pasta back in the pot and place it on the stove over medium-low heat. Pour roughly 1/4 cup of the reserved cooking liquid over the pasta, and then pour the brown butter sage sauce over the top. Stir gently to combine, and let it cook, stirring constantly, for about 1 minute, until the sauce nicely coats all noodles.
Divide the pasta up into two serving bowls and top each one with freshly grated Parmesan cheese, cracked black pepper, and Maldon sea salt. Serve right away.
This recipe is one of those easy weeknight side dishes that is inexpensive and super delicious.
It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.
The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.
If you’re one of those people who doesn’t enjoy prep-work, then this recipe is for you.
Just pick up a giant 1 lb bag of Earthbound Farm’s Power Greens (they’re prewashed, so you don’t have to worry about that), another pound of pre-sliced mushrooms, and literally all you have to chop for this side dish is a few cloves of garlic.
Can’t get much easier than that.
When it’s ready, you’ll have a giant pot of satisfying greens and mushrooms to go with your main dish.
I served these greens as a side to decadent pasta, but it also goes well with some brown rice and a simple protein, like Classic Roasted Chicken or Seared Pork Chops with Mustard Pan Sauce. Enjoy!
Sauteed Power Greens and Mushrooms
- 1/4 cup extra virgin olive oil
- 1 lb white button mushrooms, sliced
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
- Juice of 1/2 lemon
- Extra virgin olive oil, for drizzling
- Maldon sea salt, for sprinkling
Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
Continue cooking and stirring until the greens are wilted but still bright green.
Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!
Have you ever tried speck?
It’s basically my new favorite charcuterie meat.
Speck is essentially smoked prosciutto.
So you get that tender salty meat, with a nice smoky flavor on the back end. It goes great with creamy goat cheese or mozzarella, roasted red peppers, and grilled bread.
It also goes GREAT wrapped around a giant pork loin & baked until crispy.
It’s like bacon-wrapped meat, but better, because it’s thinner and less fatty so it gets nice and crisp.
And how can you take it to an even better level?
Schmear some garlic herb butter on it.
The basic process for making a killer pork loin is as follows:
- First, get a nice sear on the meat. Pat the loin dry with paper towels and season well with salt and pepper. Then pan sear it over high heat until the loin has a nice golden color on all sides (this adds tons of flavor!)
- Let it rest for a sec, then slather with flavored butter. I used a mixture of butter flavored with salt, pepper, lemon zest, garlic, and basil.
- Wrap the whole thing in tons of speck. Wrapping the loin in the speck last helps trap the butter against the meat, encouraging it to soak in and flavor each bite. It also gets nice and golden and crispy while it bakes.
- Let it rest after it’s done baking. This helps the juices redistribute and absorb into the meat, so the juices don’t go spilling everywhere when you slice it.
And that’s pretty much it!
When the loin is done, just slice it carefully into crosswise slices and make sure you get all those crispy pieces that might fall off when you cut it!
This meal goes great with simple sides like The World’s Easiest Garlic Mashed Potatoes, Kale Salad with Cranberries and Pepitas, or Pan Sauteed Mushrooms.
Speck Wrapped Pork Loin with Garlic Herb Butter
- 4 pound pork loin
- Kosher salt and ground black pepper, for seasoning
- Splash of grapeseed oil or other high-heat friendly oil
- 1 stick unsalted butter, softened
- 6 cloves garlic, pressed with a garlic press or finely minced
- 2 heaping tablepsoons chopped fresh basil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Zest of 1/2 lemon
- 25 or so thin slices of speck (smoked prosciutto) (enough to cover the pork loin)
Pat the pork loin dry with paper towels, then season well on all sides with kosher salt and ground black pepper.
Add two tablespoons of oil to a large heavy pan (preferably cast iron) and warm over high heat. Add the pork loin to the pan and sear a few minutes on each side, turning as needed, until the pork develops a nice golden color on all sides and ends.
Remove the pork loin from the pan and let it rest/cool while you prepare the herb butter.
Preheat the oven to 375 degrees Fahrenheit.
Put the softened butter in a small bowl, and use a fork to mash it together with the garlic, basil, salt, pepper, and lemon zest.
When the pork has cooled enough so that you can comfortably touch it, place it on a roasting rack in a large roasting pan. Use your hands to rub the butter mixture all over the top of the pork loin.
Next, starting at one end of the pork loin and working your way to the other, lay the slices of speck across the pork, tucking any loose ends underneath the sides of the loin. Let the speck slices overlap slightly as you lay them across the pork. They will shrink when they crisp up, so you want the slices overlapping to avoid any weird gaps in the final product.
Place the pork in the oven and roast for about an hour and a half, or until the center of the loin reaches 140 degrees Fahrenheit (use a ThermaPen or other instant read thermometer to check).
When the loin is done cooking, remove it from the oven and let it rest for 15 minutes before slicing and serving. The rest will allow the roast finish cooking and to allow the juices to redistribute.
When the loin is done resting, slice it carefully into crosswise slices, taking care to serve the crispy speck pieces with each slice.