Ingredients
1 pound Spaghetti
2 TB unsalted butter
3 TB extra virgin olive oil
1 cup grated Parmigiano-Reggiano
1/2 cup lightly toasted pine nuts
1/4 cup roughly chopping flat leaf parsley
salt and pepper to taste
Preparation
Cook 1 pound spaghetti until al dente. Drain and place in a medium-size mixing bowl. Toss the pasta with 2 tablespoons unsalted butter and 3 tablespoons extra-virgin olive oil. Add 1 cup grated Parmigiano-Reggiano cheese, ½ cup lightly toasted pine nuts, ¼ cup roughly chopped flat-leaf parsley, and salt and pepper to taste. Toss to combine, and serve-it’ll be enough for four to six people.
