Truffle Salt and Black Pepper Linguini

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This had to be one of the fastest meals I’ve ever prepared. Not only was it fast, but it was elegant enough to serve to my friends.

I love truffle salt, and I love truffle butter. I’ve bought truffle butter to slather under the skin on my Thanksgiving turkey many times and this never disappoints. I bought truffle salt recently to use on popcorn … which is really good. Really, really good. Popcorn is my favorite snack of all time and I’ve been known to make just that for dinner when my husband is away on business.

Thursday night I needed to make a quick dinner and I have to say, I think this was done in under 20 minutes. It was that fast.

I boiled my linguini noodles and while that was happening in the background, I started to heat my sauce for the pasta. For my sauce, I used low sodium vegetable broth, white wine (Pinot Grigio), butter, crushed garlic and grated pecorino/romano cheese.

Once the pasta was done and I had moved it into the sauce pan to coat with all the saucy goodness, I sprinkled it with a few pinches of truffle salt and some fresh ground pepper. For the truffle salt, a little goes a long way. I’d start with a pinch or two and go from there. You may like a lot, but you probably don’t want too much.

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I bought my truffle salt at a local Farmer’s Market. There are so many flavored salts I’ve seen at the Farmer’s Market. They definitely make cooking a fun adventure. If you don’t feel like heading to a Farmer’s Market for your salt, you could buy it at Amazon.com.

Ingredients

  • 16 ounces linguini
  • 3/4 cup low sodium vegetable broth
  • 1/4 cup white wine
  • 1/2 cup grated pecorino/romano cheese
  • 1 teaspoon crushed garlic
  • 1 tablespoon butter
  • truffle salt (a few pinches)
  • fresh ground pepper (1-2 teaspoons)
  • 1/2-3/4 cup reserved pasta water

Directions

Cook linguini according to package directions. In sauce pan, heat broth, wine, butter, and crushed garlic. Add cooked noodles to pan. Add cheese to pasta and toss together in sauce. Add reserved pasta water, starting with 1/2 cup. If you need more, add it a little at a time.

Once you put your pasta in the serving dish, sprinkle with the truffle salt and pepper. Enjoy!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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