Pasta Bible Pasta

[mamster]

Pasta Bible Pasta

Rich and buttery without being heavy, this fresh-tasting dish is good any time of year. We usually eat it as a full meal, often with a side of roasted cauliflower, but it would make an ideal first course to be followed by fish and salad.

• 3/4 lb mezze maniche rigate
  
• 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced
  
• 4 T butter
  
• 1/2 bunch Italian parsley, minced
  
• 2 egg yolks
  
• 1/2 c freshly grated Parmigiano-Reggiano
  
• salt
  

Melt butter in a skillet over medium-low heat. Add the scallions and cook gently 15 minutes. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese.

Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls.

Keywords: Italian, Easy, Vegetarian, Pasta, The Daily Gullet

( RG137 )