Fresh thyme Brown Butter Sage Linguine

Method

1. Gather and prep everything first: dried pasta, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the brown butter sage and let it miso, undisturbed, so it takes on real color before you stir.
4. Fold in the parmesan and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.