Orecchiette Pasta with Capsicum and Caper Brown Butter

Ingredients

• 100g Anchor Butter
• 2 cloves crushed garlic
• 2 tablespoons pine nuts
• 250g small button mushrooms, quartered
• 2 tablespoons baby capers
• 250g roasted red capsicum (2 large capsicums), cut into thick strips
• 1/4 cup chopped flat leaf parsley
• 350g orecchiette* pasta, cooked in salted water until al dente, kept warm
• 1/2 cup finely grated Perfect Italiano Traditional Hard Cheese
• Salt and freshly ground black pepper Perfect Italiano Traditional Hard Cheese Grated for serving

Steps

1. Melt butter in a large heavy based frypan. Add garlic, pine nuts and mushrooms cook until golden and softened. Stir in capers, capsicum and parsley, heat through.
2. Pour freshly cooked pasta and grated Traditional Hard Cheese into butter sauce, season to taste and toss over low heat for 2 minutes until cheese is melted and pasta is lightly coated in sauce. Serve immediately with lashings of grated parmesan.