1 pound Orzo pasta
2 green peppers, seeds removed and diced
1 onion, chopped
4 cloves garlic, chopped
2 jalapenos, chopped ( I include the seeds for extra heat, you could remove seeds or skip using this pepper)
4 tbsp butter
1/2 tsp dried mint
1 tsp chopped fresh cilantro
1 tsp coriander powder
1/4 tsp cumin powder
1 tsp salt
Bring a large pot of salted water to boil and add the pasta. Cook until al dente, around 8-10 minutes (Follow your package for instructions.)
In the meanwhile, in a large non-stick skillet melt 4 tbsp butter on medium heat. Add garlic and jalapeno and let cook for a minute. Keep stirring to avoid burning the garlic. The butter will become a golden brown and this is brown butter or ghee. Add in the coriander and cumin powders and fry for a few seconds. This is your brown butter sauce.
Add in the onions and keep stirring for another 5 minutes to slightly brown the onions. Add in the green peppers, salt and let cook for 5-7 minutes or until the peppers are soft but not soggy. Add the mint and cilantro mix once and take off heat and set aside.
Drain the pasta well and transfer into a mixing bowl. Add the green pepper garlic brown butter mixture and mix it all together. Check for salt and serve.
I have entered this post to the Foodie Films Event hosted by Joelen’s Culinary Adventures