Friday, April 16, 2010

Dinner: Pasta with Butter and Chives + Peas with Olive Oil and Mint

A quick, light dinner, made even tastier with the addition of fresh herbs from the garden. John made the peas (from this recipe), while I made the pasta - they were ready at about the same time. The dish was one of my grad school go-tos, but having fresh chives instead of dried makes a lovely difference.

Pasta with Butter and Chives
  • 12 oz. pasta (used a box of tricolor rotini)
  • 2 tbsp. butter, or more to taste
  • about 1/3 cup chopped chives (a healthy handful from our flourishing plant)
  • salt and pepper to taste
Bring a pot of salted water to a rolling boil and cook the pasta till al dente. Drain the pasta and return it to the pot.

Add butter, chives and salt and pepper to taste (be generous!). Mix well and enjoy.

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