Orecchiette pasta with capsicum and caper brown butter Recipe | myfoodbook

Ingredients

• 100g Western Star Original Butter
• 2 cloves garlic, crushed
• 2 tablespoons pine nuts
• 250g small button mushrooms, quartered
• 2 tablespoons baby capers
• 250g roasted red capsicum (2 large capsicums), cut into thick strips
• 1/4 cup flat leaf parsley, chopped
• 350g orecchiette* pasta, cooked in salted water until al dente, kept warm
• 1/2 cup Perfect Italiano Parmesan, finely grated
• Salt and freshly ground black pepper
• Perfect Italiano Parmesan, shaved, for serving