Brown Butter Herbed Quinoa Pasta

This one comes without photos...it's inspired by a dish I had at a local restaurant that was incredible!

So I may have created one of the best, simple (unhealthy), fast pasta meals I've ever made...

Brown Butter Herbed Quinoa Pasta

1/2 stick butter
1 Thai (birdseye) chili, seeds removed
1 sprig fresh rosemary
1 tbsp dried tarragon (to be honest, fresh would be better)
1 dash of dried sage (again, two fresh sage leaves would be better)
1 tsp onion powder
1/2 tsp salt
1/2 lemon (juice only)
1/2 lb Quinoa (or regular) Fusilli (pro tip: I got my pasta at Trader Joe's)
1/4 cup crumbled feta

Okay, here's the assembly part...time for some stress relief:

1. Get a pot of water boiling for the pasta...once the water is boiling, add a healthy dose of salt and the pasta.

2. Mortar and Pestle: Crush the herbs, chili and salt. Mush the butter into the mortar to create an herbed paste.

3. In a hot pan--heat the herbed butter on high until butter is melted--immediately reduce heat to medium and cook herbs for ˜1 minute. Add lemon juice. Simmer 1 minute. Remove from heat

4. Once pasta is al dente, strain and add directly to sauce. Toss sauce over pasta

5. Plate pasta and put feta on top....DONE!