The recipe for this simple, delicious sauce is from Heidi Swanson’s blog www.101cookbooks.com. She debuted it here, topping tortelli and arugula.
- 4 tablespoons unsalted butter
- 1 tablespoons aged balsamic vinegar
- fine grain sea salt
- grated zest of one lemon
Place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool for a minute. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest. Toss with pasta. Place the remaining lemon zest on top of the pasta.
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