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Sunday, March 10, 2013

Pasta Piselli with Mustard Butter Sauce

I actually ate this as a meal... but I got a sense it's calling is really as either a side-dish or as a bed of something to serve underneath a piece of fish or meat. 

For the mustard butter sauce:
1 tbs salted butter
1/4 tsp Dijon mustard
black pepper
1 tsp cream or milk

For the pasta:
1/2 cup elbow macaroni
3 tbs frozen peas

Make the mustard butter by melting the butter, adding the mustard and a few dashes of pepper (to taste) and the cream, and stirring frequently as it cools and solidifies. 

For the pasta, salt and boil some water as usual, put in the noodles, and when they are almost done add the frozen peas to the pot with them. Let them cook together until the noodles are finished, and then drain. Put the pasta into a serving bowl and stir in the mustard butter sauce. 

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