I thought there was a container of homemade ragu sauce in the freezer, but a relentless search with frozen fingers proved me wrong. I looked at the lovely tomato and basil pasta from Italy, and decided to have it with delicious Irish butter and pine nuts. Oh yes, there was shaved parmesan on it too. And lots of freshly ground pepper. I won't have this dish often, but it was marvelous. I notice a lot of people are serving pasta tossed with butter or pesto lately. And there's a good reason for that. Simple is better.
The pasta and the butter.
Is Irish butter good? Boy Howdy, it sure is! The picture doesn't capture how creamy it is, or the beautiful yellow color.
This dish is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.