- In bowl, whisk together olive oil, garlic, green onions, parsley, thyme, basil, salt, and pepper to taste. Set aside.
- Preheat oven to 325°F. Place rounds, cut side up, in single layer on nonstick baking sheets; bake for about 4 minutes or just until beginning to crisp. Remove from oven; brush immediately with olive oil mixture. Sprinkle evenly with cheese.
Tip: If you like, combine the ingredients for the olive oil mixture earlier in the day and set aside.
- Melt butter in small saucepan set over low heat; add olive oil and keep warm. Cook pasta in large pot of boiling salted water until al dente; drain.
- Toss butter mixture with pasta on shallow platter; sprinkle cheese over top and toss again. Season to taste with salt (if using).
Tip: A good way to store aged cheeses, such as Pecorino or Parmigiano-Reggiano is to double-wrap them in plastic wrap, then store in the cheese drawer of the refrigerator.
Recipe provided by Chef Mary Ann Esposito
