Pasta with lemon-and-burnt butter

Recipe By:Hannah Lewry
Cooking Time:15 minutes
Prep Time:10 minutes


  • 150 g Brussel sprouts, cooked
  • sea salt and freshly ground pepper, to taste
  • 350 g tagliatelle
  • 1 lemons,half juiced and zested
  • 5 garlic cloves, finely chopped
  • 60 ml butter
  • 70 g parmesan, grated

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Cooking Instructions

  1. Preheat the oven to 180°C. Spread the Parmesan in a thick layer onto baking paper or onto a silicone baking mat and place on a baking tray. Place in the oven for 5 minutes until melted and slightly browned, then remove and set aside to cool.
  2. Break into shards when cool and crispy. Heat the butter in a pan and melt until it begins to foam, then add the garlic, lemon zest and Brussels sprouts.
  3. Swirl around the pan. When the butter starts to change colour to a dark brown, remove it from the heat – take care not not to burn it.
  4. Add the cooked pasta and lemon juice to the pan, season and toss. Serve hot with the Parmesan shards.
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