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.