1 Bring a large pot of salted water to a rolling boil.
2 Drop in the fresh pasta, and as soon as it comes back to a boil, test for doneness. It should have just a little bite to it. Drain.
3 Mix the hot pasta in a large shallow bowl with 4 tablespoons Truffenade.
4 Drop several drops of Truffle Olive Oil on each basil leaf. Halve the cherry tomatoes. Decorate the pasta with the basil and tomato, and grate Parmesan over all. Season to taste.
5 Serve immediately, to the great pleasure of you and your guests. This is a terrific last-minute dish for any last-minute diners!
My advice: Try replacing the pasta with cooked rice or even Quinoa. It’s excellent!
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