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Add a photoRaciónes: 6
Ingredientes
- 1 c. dark green extra virgin
- Â Â salt
- Â Â extra virgin olive oil
- Â Â freshly grnd white
- 3 Tbsp. dark green extra virgin
- Â Â pepper
- Â Â extra virgin olive oil
- 1/4 c. freshly grated reggiano
- 1 x angel hair pasta for 6
- Â Â parmesan cheese
- 2 ounce fresh white truffles
- 2 Tbsp. julienne of fresh basil
Direcciones
- In a large pot, bring 8 qts of lightly salted water to a boil; add in the 3 Tbsp. of extra virgin olive oil. Add in the pasta to the boiling water and cook till al dente, no more than two min; drain well.
- Toss the pasta with the c. of extra virgin 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 possibly swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 47 | |
| Calories from Fat 28 | 60% |
| Total Fat 3.09g | 4% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 8mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.53g | 2% |
| Protein 0.59g | 1% |
