Pasta With White Truffles, Olive Oil, Parmesan, And Basil

Recipe Ingredients

1 cup	237ml	Dark green extra virgin
		Salt
		Olive oil
		Freshly ground white
3 tablespoons	45ml	Dark green extra virgin
		Pepper
		Olive oil
1/4 cup	49g / 1.7oz	Freshly grated reggiano
1		Angel hair pasta for 6
		Parmesan cheese
2 oz	56g	Fresh white truffles
2 tablespoons	30ml	Julienne of fresh basil

Recipe 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.

Source:
Nick Stellino

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