Pasta with Brown Butter, Green Beans and Egg
- Prep Time 0:05
- Cook Time 0:25
- Estimated Cost $6
- 1 Comment
This pasta dish is simplicity at its most delicious. Or, in my case, the results of a near-empty fridge combined with a total lack of interest in grocery shopping. Chewy cellentani and tender-crisp haricots verts, and a silky are topped with an oozing poached egg, the yolk of which transforms into a gorgeous sauce when it meets the pasta’s nutty brown butter. A sprinkle of pepper is all it needs as a finish, but a shaving of Parmesan or even a crumble of goat cheese or feta would work nicely.
- 8 oz. cellentani (or another dense, small cut of pasta, such as penne or rotelli) $1.50 for 16 oz.
- 3 tbsp unsalted butter $1 for a stick
- 2 cloves garlic, chopped Pantry
- 6 oz. haricots verts or green beans, trimmed and cut into 3" pieces $1.50
- 4 eggs $1.50 for 6
- 3 tbsp white vinegar $2 for 12 oz
- salt and pepper to taste Pantry
Recipe Serves 4
- Cook pasta in a large pot of salted boiling water, according to directions.
- While pasta cooks, heat the butter in a large frying pan over medium heat, swirling occasionally, just until it begins to brown.
- Ad the garlic and haricots verts or green beans and garlic and cook for 3-4 minutes, stirring occasionally.
- Once the pasta has finished cooking, use a slotted spoon or pasta spoon to remove from the hot water (leave the heat on).
- Transfer the cooked pasta to the pan and toss gently with the brown butter and haricot verts or green beans. Keep warm over low heat.
- Reduce the pasta water's medium-high, so you have a very light boil. Stir the vinegar into the water and use a wooden spoon or spatula to gently create a whirlpool in the water. Crack an into a ramekin and then gently slide it into the center of the whirlpool (the whirlpool will help keep most of the whites intact while the egg poaches).
- Cook the egg for about 4 minutes, then gently remove with a slotted spoon and let rest gently on a plate.
- Repeat with the remaining eggs.
- Season the pasta with salt and pepper to taste, then divide between 4 bowls/plates. Since the poached eggs will have been cooling down for a few minutes, gently slide them (at the same time is fine) into the hot water for about 20 seconds, to warm them up.
- Remove with a slotted spoon, then quickly slide onto the hot pasta mixture. Use a knife to gently open each egg to release the yolk, top with more pepper, then serve immediately.