Brown Butter Walnut Pasta with Lemon & Roasted Broccolini

If you’re anything like me, you love a cozy pasta dinner, and sometimes you want something that feels a little more special without a ton of effort. Enter this Brown Butter Walnut Pasta with Lemon & Roasted Broccolini.

It’s one of those meals I keep coming back to because it checks all the boxes: nutty brown butter, toasty California walnuts, a hit of lemon for brightness, and crispy roasted broccolini on the side. The flavours are rich but balanced, the textures are spot-on, and it all comes together in about 30 minutes with just a handful of ingredients.

Whether you’re cooking for yourself, date night, or a dinner with friends, this one’s guaranteed to impress…no fancy techniques required.

Why You’ll Love this Recipe:

• Fast but Fancy: Comes together in 30 minutes, but still feels like something you’d order at a restaurant.
• Balanced Flavours: Brown butter + toasted walnuts bring rich depth to the dish while lemon keeps things bright and fresh.
• Side of Veggies: Roasted broccolini adds texture, colour, and makes the whole plate feel a little more put-together.
• Easy to Prep Ahead: You can toast the walnuts and roast the broccolini earlier in the day to make dinner even faster.

Prep for Brown Butter Walnut Pasta:

This recipe comes together in about 30 minutes, but there’s a lot you can prep ahead of time if you’d like.

• Rinse the broccolini and trim the ends if they’re looking a little dry.
• Zest and juice the lemon so it’s ready to go when the pasta hits the pan.
• Grate the parmesan (fresh will give you the best flavour).
• You can even toast the walnuts in advance so they’re ready to go.

How to Make Brown Butter Walnut Pasta:

Step One:

Preheat your oven to 425°F. Toss a bunch of broccolini with olive oil, garlic powder, and a good pinch of salt. Spread it out on a baking sheet and roast until crispy and golden—about 15–20 minutes. 

Step Two:

Bring a large pot of salted water to a boil and cook your pasta until al dente. Save about ½ cup of pasta water before draining.

Step Three:

While the pasta cooks, toast the California walnuts in a dry pan over medium heat until fragrant and lightly golden. Set aside. 

Step Four:

In the same pan, melt the butter and let it brown until golden and nutty.

Step Five:

Add your cooked pasta directly into the browned butter. Stir in lemon zest, a squeeze of lemon juice, and a splash of the reserved pasta water. Toss until everything’s glossy and coated.Step Six:

Plate the pasta and top with lots of grated parmesan, the toasted walnuts, chopped Italian parsley, and a crack of black pepper. Serve the crispy broccolini on the side! 

How to Store Brown Butter Walnut Pasta:

This dish is best enjoyed fresh, but leftovers still make a great next-day lunch.

Store in an airtight container in the fridge for up to 3 days, and reheat in a pan with a splash of olive oil to loosen everything up.

Substitutions:

Here are a few substitution ideas to make this dish work for you.

• Pasta: I used orecchiette, but any short pasta will work here: try farfalle, shells, or mezzi rigatoni.
• Broccolini: Regular broccoli, asparagus, or even green beans would be great roasted the same way.
• Butter: You can definitely sub in a plant-based butter or olive oil here, though the nutty flavor won’t be as strong.
• Parmesan: Grated pecorino or your favourite vegan cheese would also work here.

If you try this recipe, tag me on social (@britacooks)—I’d love to see how you recreate it! xx

@britacooks

Mains | Pasta

Brown Butter Walnut Pasta with Lemon & Roasted Broccolini

A quick but elevated pasta that’s all about bold, balanced flavour--served up with crispy, roasted broccolini.

Prep Time :5 minutes mins

Cook Time :20 minutes mins

Serves: 2 people

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Ingredients

• ½ lb short pasta orecchiette
• 1 bunch broccolini trimmed
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• ½ cup walnuts
• Zest of 1 lemon + juice from ½ lemon
• ¼-½ cup reserved pasta water
• Italian parsley
• Salt & pepper
• Garlic powder
• 1 cup parmesan grated

Instructions

1. Preheat your oven to 425°F. Toss a bunch of broccolini with olive oil, garlic powder, and a good pinch of salt. Spread it out on a baking sheet and roast until crispy and golden—about 15–20 minutes.
2. Bring a large pot of salted water to a boil and cook your pasta until al dente. Save about ½ cup of pasta water before draining.
3. While the pasta cooks, toast the California walnuts in a dry pan over medium heat until fragrant and lightly golden. Set aside.
4. In the same pan, melt the butter and let it brown until golden and nutty.
5. Add your cooked pasta directly into the browned butter. Stir in lemon zest, a squeeze of lemon juice, and a splash of the reserved pasta water. Toss until everything’s glossy and coated.
6. Plate the pasta and top with lots of grated parmesan, the toasted walnuts, chopped Italian parsley, and a crack of black pepper. Serve the crispy broccolini on the side!

Did you make this recipe?

Please tag me on socials!

@britacooks

I’d love to see your recreations!