Quick, easy, and full of flavor, this pasta dish is great for weeknights with wine as well as leisurely catch-up time with friends and family over the weekend. It helps to have some extra-nutty double brown butter on hand or great fresh butter works well too.
½ cup grated Parmesan cheese
1 Tbsp lemon juice
Cook the pasta in boiling water, removing it from the water 2 minutes before done per package directions.
While the pasta is cooking, heat the double brown butter (or fresh butter) with the OMG blend until bubbling.
Add the cooked pasta when ready with ¼ cup of reserved pasta water and fold in the baby kale gently to wilt as the sauce comes together to coat the pasta. Stir in half of the Parmesan cheese, lemon juice, and fleur de sel and Pierre Poivre to taste.
Finish with the remaining Parmesan cheese on top and enjoy!
In a heavy bottom pot over medium high heat, melt the butter until it becomes completely foamy. Add the cream and salt and continue cooking until the cream breaks. Stir and scrape the pot occasionally to make sure the browned bits say in the sauce and not stuck to the pot. Once the cream breaks, continue cooking until the browned bits turn a walnut brown. Carefully remove from heat to a bowl or heat proof container to cool completely. As the butter cools, stir it occasionally, until fully cooled, to suspend the browned bits in the butter for even distribution.
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