8 oz. fresh greens (baby spinach, arugula, or other greens that can be wilted)
1 cup shredded parmesan cheese
1 cup sliced almonds (pine nuts and/or walnuts can also be used)
salt and pepper, to taste
Cook spaghetti according to directions.
Meanwhile, juice the lemon and mince garlic, so you are ready to add it to the butter immediately after the next step.
Brown the butter. Melt butter in a medium saucepan on medium heat. Once it is all melted, turn heat to high and whisk continuously. The butter will begin to foam and will eventually turn a rich, deep brown color (this is the milk solids starting to brown/burn). Careful- don’t brown it too much or it will burn!
Once the butter has browned, immediately add the garlic and the lemon juice to the butter. The heat of the butter will cook the garlic and the lemon juice will stop the browning process.
During the last 30 seconds of cooking the spaghetti, add the greens to the pasta water. The water will blanch and wilt the greens.
Drain spaghetti and greens.
In a large bowl, mix spaghetti + greens with the browned butter mixture. Add the parmesan cheese, almonds, salt and pepper; toss.