I wanted something to pair with my Pork Saltimbocca and once I looked around the kitchen, I said hmm, there is an orange here that looks like it needs to be zested and I have not used my truffle oil in a while and viola, the following came from it.
Ingredients:
1 lb of liguini cooked al dente
zest of a small orange (use a planer or chop it up fine)
2 tbsp of butter room temp
2 tbsp white truffle oil
1 tbsp extra virgin olive oil
1 clove garlic minced
2 tbsp fresh flat leaf parsley finely chopped
1 pinch of nutmeg
salt and pepper to taste
There is no need to cook the sauce. While your linguine is cooking ( PLEASE do not over cook any pasta it is a sin) take all the ingredients and mix them together in a large bowl. When your pasta is done, drain and put it into the bowl. Mix all this together and make sure all of your pasta is covered. This goes well with my Pork Saltimbocca with Artichoke Hearts.
Enjoy.
Ingredients:
1 lb of liguini cooked al dente
zest of a small orange (use a planer or chop it up fine)
2 tbsp of butter room temp
2 tbsp white truffle oil
1 tbsp extra virgin olive oil
1 clove garlic minced
2 tbsp fresh flat leaf parsley finely chopped
1 pinch of nutmeg
salt and pepper to taste
There is no need to cook the sauce. While your linguine is cooking ( PLEASE do not over cook any pasta it is a sin) take all the ingredients and mix them together in a large bowl. When your pasta is done, drain and put it into the bowl. Mix all this together and make sure all of your pasta is covered. This goes well with my Pork Saltimbocca with Artichoke Hearts.
Enjoy.
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