Lemon Butter Pasta with Pink Peppercorn

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. flower shaped pasta

• 6 tbsp. butter

• Juice of 1-2 lemons

• 3/4 cup Parmigiano Reggiano, grated

• Pink peppercorn to taste

• 2 tbsp. Italian parsley, finely chopped

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

3. Meanwhile, melt the butter in a large pan. Stain the pasta and add it directly to the pan along with 1/4 cup of pasta water. Add the juice of 1 lemon.

4. Remove from heat and stir in the Parmigiano, pink peppercorn and parsley. Add pasta water as needed, 1/4 cup at a time. Add more Parmigiano and pink peppercorn to taste.

5. Plate and top with more Parmigiano.