Lemony Pasta with Caramelized Onions, Brown Butter and Toasted Walnuts

Lemony Pasta with Caramelized Onions, Brown Butter and Toasted Walnuts

• 1 16 oz box dried pasta

• 2 Tbs. olive oil

• 1 onion, thinly sliced

• 1 stick (8Tbs) unsalted butter

• 1 lemon

• 2 Tbs. walnuts, lightly toasted and finely chopped

• 1 /4 cup breadcrumbs

• 1/4 cup Parmesan cheese plus more for serving

• salt and pepper

Cook the pasta according to the packaging instructions in a large pot of boiling salted water. Strain pasta but save 1/2 cup cooking liquid.

In a large saute pan warm the olive oil over medium heat. Add the onion and cook over medium heat stirring often until the onion is caramelized, about 20 minutes. Set aside.

Using a peeler, peel the lemon careful to remove any white pith. Thinly slice the peel and squeeze the juice out of the lemon.

In a small saute pan over medium heat add the butter and cook until a dark golden brown. Add the lemon zest and swirl to combine. Set aside.

Toss together the walnuts and breadcrumbs. Place in a skillet and drizzle with 1 Tbs. brown butter and cook until lightly toasted.

Assemble the dish by placing the pasta by deglazing the pan with the caramelized onions with the lemon juice. Add the pasta water, cheese, a big pinch of salt and pepper and whisk well. Add the pasta to the pan and toss well. Drizzle with the brown butter and top with breadcrumb walnut mixture and taste for salt and pepper.

Makes 4 servings