Pasta With White Truffles, Olive Oil, Parmesan, And Basil
cheese, desserts, pasta
1 cup dark green extra virgin
salt
olive oil
freshly ground white
3 tablespoon dark green extra virgin
pepper
olive oil
1/4 cup freshly grated reggiano
1 angel hair pasta for 6
parmesan cheese
2 ounce fresh white truffles
2 tablespoon julienne of fresh basil
In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no morethan two minutes; drain well. Toss the pasta with the cup ofolive 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. Posted 10-18-93 by: LINDA FIELDS on I-Cuisine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderatorat net/node 004/005 Converted by MMCONV vers. 1.10
Yield: 6 servings
Preparation Time: 0:0
