Brown Buttery Bowties

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 sticks (16 tablespoons) unsalted butter

1/2 teaspoon kosher salt, plus more for pasta water 

1 pound farfalle (bowtie pasta) 

1 cup panko breadcrumbs 

1/4 cup finely chopped fresh parsley 

1 tablespoon lemon zest 

Freshly ground black pepper 

1/4 cup finely grated Parmesan, plus more for serving 


  1. Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
  2. Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
  3. Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.