Justine Doiron's Brown Butter Tahini On Any Noodle

October 30, 2024

Justine Doiron's Brown Butter Tahini On Any Noodle

Home Recipes Justine Doiron's Brown Butter Tahini On Any Noodle

This cozy ready recipe comes from Justine Doiron's new book JUSTINE COOKS. "This recipe is essentially buttered noodles for adults (even though buttered noodles are also for adults but...you get what I mean). And if I'm going to flex how easy they are, they're the same commitment as Kraft macaroni and cheese, give or take a noodle. Since tahini occasionally stiffens up if it sits too long, you'll need to include a generous scoop (or two) of pasta water to keep things smooth and saucy. And while it's always tempting to skip a garnish, a few sprigs of mint beautifully break up the richness of the nutty sauce."

INGREDIENTS
Diamond Crystal kosher salt
8 oz pasta, such as pappardelle, cascatelli, reginetti, or your favorite pasta shape
4 tbsp salted butter
1 tsp grated lemon zest (about ½ lemon)
½ tsp Aleppo pepper flakes, plus more for garnish
¼ c Seed + Mill Organic Tahini
1 tbsp fresh lemon juice (about ½ lemon) e
Torn fresh mint leaves, for garnish
Freshly ground black pepper

STEPS

1. Set a large pot of water next to a large deep sauté pan on your stovetop-- you'll be working with both of these simultaneously.

2. Bring the pot of water to a boil and add 2 teaspoons salt. Add the pasta to the boiling water and cook until al dente, according to package instructions.

3. Set the sauté pan over medium heat and add the butter. When the butter has melted and begins to brown slightly, around the 3- to 4- minute mark, add the lemon zest and Aleppo pepper and turn the heat to medium-low.

4. When the pasta is nearly ready, pour the tahini into the butter mixture and stir for a few seconds to combine. As soon as the pasta is ready, use a slotted spoon to transfer the pasta directly into the pan. Start by adding ½ cup pasta water to the pan and mix quickly to combine. Add the lemon juice and continue to stir. Taste and season with salt. Mix, continuing to add splashes of pasta water, until you get a smooth, glossy, tahini butter sauce.

5. Scoop the pasta onto a plate and garnish with the mint, black pepper, and a sprinkle of Aleppo pepper.