Dinner ideas

Julie Goodwin’s quick orecchiette pasta

Dinner in 20 minutes.
Julie Goodwin's orecchiette with walnut burnt butter saucePhotography: Jean Paul Urizar. Styling: Michele Cranston.

Starring just five fabulous ingredients, Julie Goodwin’s orecchiette pasta with walnut burnt butter sauce will be on the table in just 20 minutes. Serve with a simple green salad if you like.




Cook the orecchiette in a large saucepan of boiling well-salted water until just tender.


Place the butter and walnuts in a large frying pan over medium-high heat. Cook until the milk solids turn brown and the walnuts are golden brown. Just before serving, add the lemon rind and juice. (This will stop the browning of the butter so make sure it’s a lovely deep golden brown before adding the lemon.)


Reserve ½ cup cooking water. Drain pasta. Toss the pasta through the sauce, adding the reserved water as needed. Season to taste with salt. Serve immediately, topped with parmesan.

Not suitable to freeze or microwave.

Julie’s note

What is orecchiette?

Pronounced ‘o-rek-kyet-teh’, orecchiette means “little ears”. It’s available in the dried pasta aisle at the supermarket, or from the deli section.

What can I substitute for orecchiette?

If you can’t find orecchiette, use penne or spiral pasta.

This recipe ran in The Australian Women’s Weekly in 2018 and was published online in 2024.

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