Buttery linguini with the nutty, saltiness of Parmesan cheese and fresh parsley.
|(250 g) Linguini pasta (dry)|
|1/4 cup||(60 mL) Unsalted butter|
|2 tbsp||(30 mL) Minced parsley|
|1/4 cup||(60 mL) Grated Parmesan cheese, divided|
COOK pasta in a large pot of salted water according to package directions.
HEAT a large skillet over medium. Add butter and melt until it just begins to turn light brown in colour. Toss cooked pasta and parsley with the butter until evenly coated. Stir in half the Parmesan cheese. Serve sprinkled with the remaining Parmesan cheese.
Serve with Maple Leaf® Prime Naturally Chicken Cacciatorre.
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