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White Truffle Pasta

Serves 4

Ingredients

  • 4 servings of Trofiette pasta (or pasta of your choice)
  • ¼ cup vegetable stock
  • 4 oz (1/2 cup) unsalted butter
  • ½ tbsp Butter EVOO
  • ½-3/4 tbsp White Truffle Oil
  • 3/4 cup grated Parmesan
  • 4 tbsp chopped fresh chives
  • Salt and freshly ground pepper

Method

  1. Bring large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente.
  2. Meanwhile, in large saucepan, bring vegetable stock to low boil. Slowly whisk in pieces of butter slowly, letting them melt before adding more. Add EVOO, then remove from heat. Add the truffle oil and stir together. Add half the Parmesan and continue stirring until melded. Add remaining Parmesan and season with salt and pepper.
  3. Transfer cooked pasta into the saucepan and toss to thoroughly coat. Top with chives and serve.

Notes:

These are not huge portions, but it is a rich dish. Smaller portions with a bright green salad make a wonderful meal.

We get our oils at A Bit of Taste at the top of Queen Anne hill.


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