Sometimes, we need to remember that simple preparations are best.
That you can create a great, “gourmet” meal with only a handful of ingredients.
And some red wine. Something about red wine just makes the meal feel more special and “fancy.”
On the outlook, this recipe seems far too simple to really be extraordinary. But the earthy truffle oil, coarse sea salt, traditional pasta and bright peas come together to create something much greater than its individual parts would have you believe.
Truffled Tagliatelle and Peas
Serves 3-4
1 package (8 oz) tagliatelle pasta (see notes)
3 cups fresh peas (or frozen peas prepared according to package directions)
1/3 c truffle oil (see notes)
1 T coarse sea salt
Prepare pasta according to package directions.
Toss with peas, oil and salt.
Notes:
Tagliatelle, the traditional Italian egg pasta, is absolutely perfect for this dish. But if you don’t have any, you could substitute another long flat pasta.
And no truffle oil? No problem. Try substituting with some high quality olive oil and a little black pepper. I’m sure it will be just as delicious and elegant.
I wish this was my lunch!
Me too! Alas, Dan took the leftovers for his lunch today…
I just did a post on that pasta, isn’t it amazing?!?
I love truffle oil – such a fabulous deep, earthy flavor! Where did you get your bottle?
We brought it back from Italy. I’m going to be sad when it is all gone!
have you seen truffle oil anywhere near you or online?
I’ve seen it at the co-op and I think at Wegman’s.
It just won’t feel the same as getting it from just a few miles away from where the truffles were dug up!
wow julie! i never would have imagined such a short ingredient list on a recipe that sounds so fancy! it looks great.
This looks amazing!
I usually buy Bionaturae pasta but I’ve never tried tagliatelle. Adding it to the grocery list! I love simple dishes like this!