Monday, June 23, 2014

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere Recipe

- A full head of garlic with the bottom cut off
16 ounces of rigatoni pasta, cooked 3 minutes  (they should not be raw, but also not fully cooked; will finish cooking them in the butter/lemon sauce)
keep  1/3 cup of the pasta water you just cooked
5 tblspns of browned butter
1/4 cup of parsley,fresh
2 lemons, zest and juice divided
1 cup of grated gruyere cheese, and a little more for sprinkling
1/4 cup of olive oil
Salt and pepper to taste

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