in Luiz's words 'a super easy, quick mid-week dinner and a fantastic way to introduce Japanese miso into your everyday cooking.'
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 or skillet until lightly golden, then roughly chop and set aside till needed
Make the sauce in the same frying pan or skillet used to toast the nuts. Melt the butter stirring from time to time and when it starts to brown and smell a little nutty, lower the heat. Add the shallot and stir to coat in butter. Cook for a couple of minutes until the shallot is softened, remove from the heat then add the brown miso and a few tablespoons of reserved pasta cooking liquor. Using a whisk, mix the miso vigorously into the browned butter until the sauce is well combined, creamy and lump-free.
Add the drained pasta to the pan with the sauce and add in the pine nuts, parsley and black pepper. Toss well. Finish with a generous sprinkle of Parmesan cheese and some micro parsley or basil if you wish. Serve immediately.