Walnut and Poppy Seed Browned Butter


  • 6 tbsp butter
  • 1/2 cup roughly chopped walnuts
  • 2 tbsp poppy seeds
  • 1/4 tsp garam masala
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 1 cup hot, starchy pasta water (important - If you're not boiling batch after batch of pasta, your water may not be starchy enough. Please add 1 tablespoon semolina flour per quart of water to achieve the right starch content in your pasta water. Make this addition when you add the pasta to the water. If you do it sooner, your water will boil over if you're not attentive.).


  1. Melt the butter over medium heat in a large sauté pan. Continue cooking until it turns a light golden brown, keeping a vigilant eye on it. Stir in the walnuts and cook for 1 minute. Add the poppy seeds and garam masala and cook for 1 minutes.  Stir the honey and vinegar into the nuts and seed. Increase the heat to medium-high and whisk the pasta water into the butter for about 2 minutes, or until the sauce begins to thicken. 

  2. Toss with pasta and serve immediately.