Can you imagine…homemade pasta, fresh from the hands of your loved one – tossed in a rosemary infused lemon mustard brown butter sauce?

Well, stop trying to imagine…the effort is over.

Only a small bit of labor and the salubrious celebration can begin.

YUM!

So, remember how amazingly simple – yet slightly complicated – handmade orecchiette pasta turned out to be yesterday?

All those details aside, let’s be honest. The flavor and texture of those little “ears” is beyond amazing.

We had a touch leftover from yesterday’s Oyster Mushroom Orecchiette aphrodisiac, and decided to butter those babies up just a little more, but in a slightly different way.

Lemon, yes. Mustard, a tangy of course. And fresh rosemary, you’ve got to be kidding me…always in this house.

Thus, we have…

Rosemary Infused Brown Butter Orecchiette

4 Tbs. butter
2 Tbs. lemon simple syrup
1 Tbs. stoneground mustard
1 Tbs. fresh rosemary
sea salt

1 cup fresh homemade orecchiette pasta

Bring the butter, simple syrup, and mustard to a slow boil. Season with sea salt, a touch of pepper, if desired, and eventually fresh rosemary. Reduce to a simmer and allow to cook and reduce for about 10 minutes.
Serve directly over cooked (in salted water) orecchiette pasta, with a side of roasted chicken, if desired.

So easy. So simple. So delicious.

Are we ready to move to Italy? I’ll be your pasta maker, bread baker, and candlestick maker!