Brown Butter Pepper Pappardelle with Smoked Cashew

Looking for a pasta dish that feels fancy but takes just minutes to make? This Brown Butter Pepper Pappardelle with Smoked Cashew is rich, comforting and full of bold flavour. It’s a clever mash-up of two classics — a simple brown butter ravioli sauce and the sharp kick of cacio e pepe — all finished off with our deliciously smoky Smoked Cashew.

This dish delivers maximum flavour with minimal effort. Browning the butter gives the sauce a deep, nutty richness, while the black pepper adds heat and balance. A spoonful of Smoked Cashew at the end brings everything together with a bold, smoky finish. It’s cosy, indulgent and just a little bit fancy — all ready in under 15 minutes.

This is a no-fuss recipe with seriously satisfying results. Weeknight winner? Absolutely.

Serves: 1 | Prep Time: 5 mins | Cook Time: 7 mins | Total Time: 12 mins

Ingredients

• 80g Fresh Pappardelle
• 90ml Starchy Pasta Water
• 30g Unsalted Butter
• 1 tsp Freshly Ground Black Pepper (level spoonful)
• 30g Grana Padano, grated
• A pinch of Sea Salt
• 1 level tbsp Saucy Smoked Cashew

Method

• Get everything ready before you start. Bring a saucepan of water to the boil (just enough to cook the pasta). Salt the water generously.
• Add the butter to a frying pan over medium to high heat. Let it melt and cook for about a minute, until it turns golden brown and smells nutty. Remove from the heat and stir in the black pepper to infuse.
• Add the pappardelle to the boiling water and cook for 1.5 minutes. Reserve about 90ml of the starchy pasta water before draining.
• Pour the pasta water into the frying pan with the butter. Simmer for 1 minute. Add the drained pappardelle and mix well to coat.
• Add the grated Grana Padano and stir for another minute as the sauce thickens. If it gets too thick, loosen with a splash more pasta water.
• Plate the pasta immediately. Finish with a pinch of sea salt, extra cheese, and a generous spoonful of Smoked Cashew on top.

Don’t Skip the Smoked Cashew: It’s what makes this dish extra special. Smoky, nutty, and loaded with umami. Rich, silky, and full of flavour — it’s the kind of recipe you’ll come back to again and again.