Recipe courtesy of Kerry Heffernan
Black Truffle Pasta
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 401
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 52
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 15
- Sodium
- 45
Ingredients
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
Directions
- 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.