Brown Butter Za’atar Pasta Recipe

Measure out the herbs and za’atar before browning the butter so you can concentrate on the pan. Lemon gives the rich pasta a bright finish.

The Stuff:

• 1 Packed Cup fresh herb leaves, such as parsley, oregano, mint, thyme, or a combination
• 1 Ounce Parmesan cheese (1/2 Cup firmly packed freshly grated or 1/3 Cup store-bought grated), divided
• 1 Pound dried long pasta, such as spaghetti or bucatini
• 8 Tablespoons (1 Stick) unsalted butter
• 1 Tablespoon Never Not Eating Za'atar
• 1/2 Medium lemon
• 1 Teaspoon kosher salt, plus more for the pasta

The Method:

1. Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed Cup fresh herb leaves. Finely grate 1 Ounce Parmesan cheese (about 1/2 packed Cup) or measure out 1/3 Cup store-bought grated.
2. Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce.
3. Cut 8 Tablespoons of unsalted butter into a few pieces and place in a large skillet. Melt over medium heat. Add 1 Tablespoon Never Not Eating Za'atar and continue cooking, swirling the pan occasionally and scraping up any browned bits at the bottom of the pan with a wooden spoon, until the butter has a nutty, fragrant aroma and is a toasty-brown colour, 2 to 3 minutes. Remove the pan from the heat. Carefully squeeze the juice from 1/2 medium lemon (about 1 1/2 Tablespoons) into the pan (it will spatter). Add 1 Teaspoon kosher salt and stir to combine.
4. When the pasta is ready, reserve 2 Cups of the cooking water. Drain the pasta.
5. Pour the reserved pasta water into the sauce and bring to a simmer over medium-high heat. Simmer, scraping up any browned bits at the bottom of the pan with a wooden spoon, until the liquid reduces by half, about 3 minutes. Add the pasta and toss continuously until the sauce thickens a bit more and coats the pasta, and the pasta is al dente, about 1 minute more.
6. Remove the pan from the heat. Add the herbs and half of the Parmesan and toss to combine. Serve garnished with the remaining Parmesan and a generous sprinkle of za’atar.

(From Kitchn)