Orecchiette With Matcha Butter
Tender orecchiette tossed in a simple matcha butter sauce — nutty, rich, and just grassy enough to make you think twice about plain butter pasta ever again.
Some of the best dishes come from the simplest ideas. Orecchiette — those little ear-shaped pasta cups that catch every drop of sauce — tossed in warm, melted butter steeped with matcha. Earthy meets rich, savory meets subtle, and somehow it all just clicks. A bowl of this and you'll wonder why it took so long to put these two things together.
Ingredients
- 12 ounces orecchiette
- 2 tablespoons Matcha Butter, softened
- 1/4 cup chopped fresh green herbs, such as Italian parsley and dill
- 1/4 cup finely grated Parmesan cheese, plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- Matcha
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than package instructions. Scoop out 1/3 cup pasta water to reserve, then drain the pasta.
- Return the pasta to the pot. Add the butter and stir to melt, then add the herbs, Parmesan, and black pepper. Stir to combine, adding the reserved pasta water 1 to 2 tablespoons at a time, to loosen the pasta to your desired consistency.
- Divide the pasta between bowls and sprinkle with matcha and additional Parmesan.
Notes
Serves 3 to 4
