Recipe courtesy of Kerry Hefferman

Black Truffle Pasta

  • Yield: 4 servings
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1/2 package capellini

1/2 package frozen peas

1/4 stick unsalted butter

1/2-ounce chopped black truffle

1 1/2 ounces black truffle oil

1/2-ounce champagne vinegar

1 small minced shallot

1 bunch onion grass (or chives) finely minced


  1. Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

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