Brown Butter & Green Bean Linguine

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Ingredients · Servings 4

Method · 20 min

Start by making the breadcrumbs, if not using shop-bought panko. Blitz the stale bread in a food processor. Add a splash of olive oil to a medium frying pan set over a medium heat, then tip in the breadcrumbs and a pinch of salt. Stir often for 2-3 mins until they start to crisp up, then add the almonds and continue to gently fry until everything is golden (add more olive oil, if necessary). Tip the breadcrumbs onto a plate lined with kitchen paper to cool.
Bring a large pot of salted water to the boil. Cook the pasta following pack instructions. Meanwhile, finely chop the parsley and zest the lemon. Set aside.
Peel and finely slice the garlic.
Get a medium frying pan over a medium heat, add the butter and let it melt. Carry on cooking the butter, whisking occasionally, until it turns from golden and foamy to a caramel brown colour and smells nutty. Add a splash of olive oil, the garlic and capers and cook for 1 min. Add the chili flakes, lemon zest and juice, caper brine, finely chopped parsley and salt and pepper. Allow to bubble for a minute then turn the heat to low.
When the pasta has 2 mins left, add the green beans to cook them. Drain everything, reserving a mug of pasta water (very important!).
Add the pasta, green beans and a splash of pasta water to the pan with the capers and brown butter, then give it a mix. Now grate in the Parmesan and mix again, adding more pasta water if needed.
Divide between two plates and top with the breadcrumbs and extra Parmesan, if you like.

In partnership with Lurpak

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