| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta | 6 | Servings | |
INGREDIENTS
| 1 | c | Dark Green Extra Virgin Olive Oil |
| 3 | tb | Dark Green Extra Virgin Olive Oil |
| 1 | Angel Hair Pasta For 6 Servings | |
| 2 | tb | Julienne Of Fresh Basil |
| Salt | ||
| Freshly Ground White Pepper | ||
| 1/4 | c | Freshly Grated Reggiano Parmesan Cheese |
| 2 | oz | Fresh White Truffles |
INSTRUCTIONS
In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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