Behind the Recipes
Butter-Balsamic Parmesan Pasta by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 pound whole-wheat rotini or penne
1 tablespoon olive oil
sea salt and fresh-ground black pepper to taste
2 tablespoons good quality, aged balsamic vinegar (should have a thick, somewhat syrupy consistency)
fresh rosemary (as desired)
¼ pound butter at room temperature, cut into pieces
¼ cup grated Parmesan cheese, plus more for serving
½ cup toasted pignoli nuts or walnuts
PREPARATION:
1. Salt your pasta water generously for flavor. Cook pasta in a large pot of boiling water until just al dente, about 12 minutes.
2. In separate pan, heat olive oil and add butter. When melted, mix in the rosemary, cooked pasta and a few tablespoons of the pasta water. Toss together, remove from heat.
3. Add parmesan and balsamic. Sprinkle pignoli nuts over the top,
garnish with additional rosemary and serve.
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