1 pound spaghetti, cooked and drained

For sauce
3 tablespoons butter
2 cups drained canned green peas
2 truffles, thinly sliced
1/2 teaspoon freshly ground black pepper

Garnish
1/2 cup grated Parmesan cheese

Melt the butter in a saucepan; add the peas, truffles and pepper.

Cook over low heat 5 minutes.

Add to the hot spaghetti with the cheese.

Toss together lightly.

Serve with Tomato Sauce on the side, if desired.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Camille Pissaro: La sente du Chou, 1878.

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