Parmesan Garlic Linguine & Knots

This might have been one of the most basic, but most delicious meals I’ve had in a while. I used two recipes I found on pinterest, and one of my own. Combined, they made a great twist on the classic “pasta, vegetable, bread” dinner combo. I made Parmesan & Garlic Linguine, Roasted Asparagus, and Parmesan Knots. Recipes below!

Linguine (original recipe here)

Ingredients:
1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced {I used a microplane}
lots of salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano {use the real stuff!}
fresh parsley, for garnish {optional}

Directions:
Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.