Baker by Nature

A Baking Blog by Ashley Manila

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

Happy 3 days into the New Year my friends!

I hope you wrapped up 2013 like nobodies business, and have great dreams and aspirations for 2014. Anyone make resolutions?! I made a giant list (like always)… and so far have been pretty good about sticking to them. It feels good to challenge yourself once in a while.

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

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Although if you talk to me in 3 months… the story may be a little different 😉 Sticking to it is the hardest part. But I’m on a mission to make it happen this year. You with me?

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Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

On to the food!

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

I know most sane people who like their clothes to fit are all about the salads and smoothies right now –  and I have some of those coming quite soon – but can we just ease into 2014 with a little lemon pasta first?

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

And a little roasted garlic? And some brown butter, of course. Oh yeah… and gruyere. Lots and lots of gruyere.

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

I promise it’ll feel good! 

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere

Happy weekend, friends! Any awesome plans?

I’ll be posting some fun brunchy things over the next few days, so be sure to pop on over!

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere – Baker by Nature

Serves 4 – 6

Ingredients:

1 head of garlic, bottom cut off

1 pound rigatoni pasta, cooked 3 minutes short of al dente (you want them not raw, but not quite there yet; they will finish cooking in the butter/lemon sauce)

*reserve 1/3 cup of the pasta water

5 tablespoons butter, browned

1/4 cup fresh parsley

2 lemons, zest and juice; divided

1 cup fresh grated gruyere cheese, plus more for sprinkling

1/4 cup extra virgin olive oil

Salt and pepper to taste

Crushed red pepper for sprinkling, only if you like the heat 😉

Instructions:

Preheat oven to 375 degrees (F). Carefully slice the bottom off of head of garlic. Place in a small oven proof baking dish, drizzle with olive oil, and place in the oven to bake for 55 minutes. Remove garlic from baking dish to cool while you make your pasta.

Fill a large pot with water and salt, and bring to a boil. Cook pasta for 5-6 minutes, or until just slightly under al dente. Drain and quickly run pasta under cold water to stop the cooking. Return pasta to pot.

Squeeze cooled garlic cloves out from the head and place them in a food processor or blender; set aside.

In a small pan cook butter over medium heat, stirring frequently, until it’s just browned and smells slightly nutty. Pour butter into the food processor, then add the reserved pasta water, parsley, lemon zest, and juice of one lemon; pulse until smooth.

Add mixture to pasta and heat on medium-low for 3-4 minutes, just until the pasta has warmed and is al dente. Remove from heat and stir in gruyere. Taste, then add salt and pepper as needed.

Right before serving drizzle olive oil and remaining lemon juice over pasta and toss lightly. Serve warm with grated cheese.

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  9. I secretly make resolutions too – I keep them to myself though, mostly, since I probably won’t do them all 🙂 But, I like the idea of trying to improve yourself!

    And, my life would be much improved with the addition of this rigatoni!

    Reply

  13. Mmmmmm, some of my favorite things: browned butter, roasted garlic and gruyere. There is nothing wrong with that sentence! 🙂 I don’t make resolutions (because I never keep them), but I do make goals for every year. Goals are things we strive for, so if happen to not keep them, there is nothing to feel guilty about! Happy New Year and thanks for a great recipe! Pinning!

    Reply

  26. I made this tonight and we loved it!!! From the nutty brown butter, sweet garlic, bright lemon and the creamy nuttiness of the gruyere….,mmmmm!! What a great dish. Thanks for creating and sharing!!

    Reply

  28. Question about the recipe. It says to divide the lemon juice. When do I add the 2nd lemon. Also when do I add the garlic back to the recipe after i set it aside.

    Reply

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