Served as main course. Vegetarian dish.

Italian

1/4 pound Asiago Cheese, grated

1 cup Unsalted Butter

1/4 cup Minced fresh Parsley

1/2 pound Fontina Cheese, grated

1 pound Fresh Linguine

While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown. Meanwhile, toss the cheeses together (if you can’t find Asiago, use Romano or Parmesan). Drain pasta, place in a large warmed pasta bowl. Sprinkle with cheeses, drizzle with browned butter and toss well. Serve at once with parsley sprinkled over the top.

Serves: 4

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