Pasta with Browned Butter, Yogurt and Herbs
This dish was inspired by a sauce traditionally spooned over manti, Turkish boiled dumplings typically filled with meat. For rich, full flavor, make sure to cook the butter until the milk solids are deeply browned. Any short, sauce-catching pasta shape works well here, even try filled pastas, such as ravioli or tortellini.
tablespoons plain whole-milk yogurt
teaspoon grated lemon zest
01In a large bowl, stir together the yogurt, lemon zest, 2 tablespoons of the oregano, 1 teaspoon of the sumac and 1½ teaspoons salt. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of the cooking water, then drain the pasta. Add the pasta and the cooking water to the yogurt mixture and toss to coat.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial