Panko breadcrumbs are the Japanese style of breadcrumb, specifically created with a coarse grind to create more “crunch.”
That’s exactly what we are after here – CRUNCH.
Texture and TASTE.
Thus, along with the crunch of toasted breadcrumbs, we combine the subtle spice and exquisite flavor of roasted green chiles with the salty and savory umami of Parmesan cheese and serve it all tossed with linguine al dente.

You think you know pasta, think again!

This flavor combination will send you sailing stars ✨!

Green Chile Pasta & Panko Parmesan Puff

Green Chile Pasta & Panko Parmesan Puff

6 oz. linguine pasta, cooked al dente
4 Tbs. butter, divided
sea salt and pepper
1/4 cup mild green chiles, diced
1/2 cup panko bread crumbs (coarse bread crumbs)
1/2 cup Parmesan cheese, coarsely grated

After boiling the linguine, drain and add 2 Tbs. butter. Cover and let the butter melt. Season with salt and pepper.

Meanwhile, heat the additional 2 Tbs. butter over medium heat.
Sauté the green chiles and bread crumbs (stirring constantly) until light and crispy.
Season with additional salt and pepper.
Once crispy and puffy, remove from heat.
Sprinkle over the cooked pasta and toss with Parmesan cheese.

Plate and serve with additional salt and pepper, if desired.