Brown Butter and Miso Linguine

Name: Brown Butter and Miso Linguine
Cuisine: Japanese
Ingredients: 200 g (7 oz) dried linguine pasta; 2 tbsp pine nuts; 2 tbsp chopped flat-leaf parsley; freshly ground black pepper; 2 tbsp freshly grated Parmesan cheese; micro parsley or basil (optional); micro parsley or basil (optional); 75 g (2¾ oz/⅓ cup) unsalted butter; 1 banana shallot, peeled and finely sliced; 2 tbsp light brown or white miso paste; 2 tbsp light brown or white miso paste

Pasta with Brown Butter and Miso Sauce

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This is a super easy, quick mid-week dinner and a fantastic way to introduce Japanese miso into your everyday cooking. It is also terribly addictive. Different miso brands will vary in saltiness, so always check and adjust the quantities if necessary.

Ingredients

For the pasta

200 g (7 oz) dried linguine pasta
2 tbsp pine nuts

Asia
Japan
Dinner
Main course
Starter
Vegetarian

Method

In a large pan filled with boiling salted water, cook the linguine until al dente following the packet instructions. Drain, reserving some of the cooking liquor.
Meanwhile, dry-fry the pine nuts in a non-stick frying pan (skillet) until lightly golden, then roughly chop and set aside until needed.
Make the sauce in the same frying pan (skillet). Melt