Easy, cheesy linguine

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1 Servings


  • 1/2 cup unsalted butter
  • 2 tbsp fresh thyme leaves , or 1 tbsp dried thyme


  • 250 g linguini pasta
  • 1/2 cup melted Thyme brown butter
  • 1/2 cup freshly grated parmesan
  • 2 tbsp panko bread crumbs
  • 2 tbsp chopped parsley
  • pepper peppers , to season


  • To make Thyme brown butter:
    MELT butter in a medium saucepan, preferably not non-stick, set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, about 4 min. Immediately remove from heat, then stir in 2 tbsp fresh thyme leaves or 1 tsp dried thyme and pour into a small bowl. Use right away or refrigerate up to a week. To melt Brown Butter, microwave on high for 15 to 30 sec.
  • To make Easy, cheesy linguine:
    Cook 250 g linguine according to package directions (omitting salt) until al dente. Drain and return to pasta pot. Stir in a scant 1/2 cup melted Thyme brown butter, 1/2 cup freshly grated parmesan, and 2 tbsp each bread crumbs and chopped parsley. Season with pepper.