Pasta Bianco with Halen Môn Butter
Prep time - 5 minutes
Serves - 2
Cook time - 10 minutes
Difficulty - Easy
Ingredients
200g dried pasta (tagliatelle, linguine or spaghetti)
50g Castle Dairies Halen Môn Salted Butter, cubed
1 small garlic clove, finely grated or crushed
25g finely grated hard cheese (such as Parmesan or vegetarian alternative)
Freshly ground black pepper
Small handful of fresh parsley or chives, finely chopped (optional)
Salt, for pasta water
Method
• Bring a large pan of well-salted water to the boil and cook the pasta according to packet instructions until al dente.
• Reserve a mug of the pasta cooking water, then drain the pasta.
• Return the hot pasta to the pan and add the Castle Dairies Halen Môn Butter and grated garlic.
• Toss gently until the butter melts and coats the pasta, adding a splash of reserved pasta water if needed to create a glossy, silky sauce.
• Add the grated cheese and plenty of freshly ground black pepper, tossing again to combine.
• Taste and adjust seasoning if required.
• Serve immediately, finished with extra black pepper and chopped herbs if using.
