Brown Butter Butternut Agnolotti & Steak
with Caramelized Pear, Arugula & Toasted Breadcrumbs
- Milk
- Wheat
- Eggs
Pillowy steak agnolotti are tossed in a nutty brown butter sauce with caramelized pear, shallot, and wilted arugula, then finished with crème fraîche for a silky coating. Sliced seared steak tops each bowl, with freshly grated Parmesan and golden toasted panko adding a satisfying crunch. It's an indulgent pasta dinner that comes together in about 30 minutes.
Ingredients
12 ounce
Sirloin Steak
2 ounce
Arugula
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Pear
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and finely dice pear. Halve, peel, and thinly slice shallot. Pat steak dry with paper towels and season generously with salt and pepper.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring constantly, until golden brown, 2-3 minutes.
Turn off heat; transfer to a small bowl. Stir in a pinch of salt and pepper. Wipe out pan.
Once water is boiling, add agnolotti to pot; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest.
Reduce heat to medium-low and add 2 TBSP butter (4 TBSP for 4 servings) to same pan. Cook, stirring constantly, until butter is fragrant and begins to brown, 1-2 minutes.
Stir in pear, shallot, and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
To pan with sauce mixture, stir in arugula, garlic powder, drained agnolotti, crème fraîche, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until arugula has wilted and everything is coated in sauce, 2-3 minutes.
Taste and season with salt and pepper.
Slice steak against the grain. Divide pasta between shallow bowls and top with steak. Spoon brown butter sauce over top and grate Parmesan over each serving. Sprinkle with toasted panko and serve.
