Buttered Pasta with Chives
A simple yet elegant pasta dish where high-quality butter and fresh herbs shine. Tossed with Parmesan and a touch of pasta water for a silky, glossy sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 550
- Protein
- 18g
Ingredients
- 12 oz pasta (e.g., fettuccine or tagliatelle)
- 6 tbsp unsalted butter
- 1 cup Parmesan cheese, grated
- ¼ cup fresh chives, chopped
- ¼ cup fresh basil leaves, torn
- 1 tbsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 12 oz pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
- 2
Reserve 1 cup of pasta water, then drain the pasta. Do not rinse.
- 3
In the same pot, melt the 6 tbsp butter over medium heat until it foams and smells nutty, about 2-3 minutes.
- 4
Add the drained pasta to the pot with the butter. Toss to coat evenly.
- 5
Off the heat, add the 1 cup Parmesan and 0.5 cup of the reserved pasta water. Toss vigorously until the cheese melts and forms a creamy sauce, adding more water if needed.
- 6
Stir in the 0.25 cup chives and 0.25 cup basil. Season with the 0.5 tsp black pepper and extra salt to taste.
- 7
Serve immediately, topped with extra Parmesan and herbs if desired.
- 8
Enjoy your buttery, herb-flecked pasta!
Tools you’ll need
- Large pot
- Colander
- Measuring cups and spoons
- Wooden spoon or tongs
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