I think just about every kid (and adult) on the planet loves to eat pasta with butter and parmesan cheese. This is a “fancy” version of that classic combination with a couple additional ingredients that add some protein and extra delicious flavor. You can serve this as a super simple main course with a green salad or use it as a side dish – it pairs really nicely with chicken.
1 pound linguini
½ c. unsalted butter
3 ounces prosciutto – sliced thin & roughly torn into small pieces
½ c. toasted pine nuts
½ c. chopped parsley
2 T. lemon juice
freshly grated parmesan
Cook linguini in boiling, salted water until al dente. Drain.
While pasta is cooking, cut butter in chunks and heat in a heavy skillet over medium heat. Swirl the pan so that the butter doesn’t burn. Remove from heat immediately when foaming subsides, butter turns light, golden brown and gives off a nutty aroma. Careful – brown can turn to black in an instant so pay close attention!
Stir in pine nuts, prosciutto and parsley. Toss with linguini and freshly grated parmesan.