Black Pepper Mafalde Recipe
summer squash, basil, brown butter, parmesan, breadcrumbs
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Mafaldine Pasta
Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Prepare the Summer Squash
In a large skillet over medium heat, melt the butter. Add the diced summer squash and sauté for about 5-7 minutes until tender.
- 3
Brown the Butter
Continue cooking the butter with the squash until it turns golden brown, about 2-3 minutes. Be careful not to burn it.
- 4
Combine Ingredients
Add the cooked mafaldine pasta to the skillet along with the reserved pasta water, chopped basil, grated Parmesan cheese, and black pepper. Toss everything together until well combined.
- 5
Add Breadcrumbs
Sprinkle the breadcrumbs over the pasta and gently toss to combine. Let it cook for an additional 2-3 minutes until the breadcrumbs are heated through.
- 6
Season and Serve
Taste and adjust seasoning with salt and additional black pepper if needed. Serve warm, garnished with extra Parmesan and basil.
