Pasta With White Truffles, Olive Oil, Parmesa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 1 | c | Dark Green Extra Virgin |
| Olive Oil | ||
| 3 | T | Dark Green Extra Virgin |
| 1 | Angel Hair Pasta For 6 | |
| Servings | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 24.9mg
Sodium: 487.2mg
Potassium: 201.3mg
Carbohydrates: 73.5g
Fiber: 3g
Sugar: <1g
Protein: 22.1g