Linguine & Prosciutto w/ Brown Butter Sauce Pasta Recipe || KIN EATS
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Liesl Maggiore shares this easy and scrumptious recipe that is chock full of ingredients that both kids and adults LOVE — pasta, butter and cheese! The secret is in the butter which you brown (not burn). You’ll love the rich, nutty flavor it adds to the dish. Enjoy!
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Linguine with brown butter, prosciutto & pine nuts
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.
Serves 4-6
1 pound (450 g) linguine
½ c. (120 g) unsalted butter
3 ounces (85 g) prosciutto — sliced thin & roughly torn into small pieces
½ c. (75 g) toasted pine nuts
½ c. (20 g) chopped parsley
2 T. (30 mL) lemon juice
freshly grated parmesan
Cook linguine 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 linguine and freshly grated parmesan.
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