Pink Peppercorn Butter Pasta (Edit recipe)

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A twist on a nostalgic pasta dish I gre up eating! Perfect for a quick filler for your holiday spreads. Made possible by using Josie's Sweet Caviar's Red Peppercorns.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

6

Serves: 5

Ingredients

5 Tbsp Sea Salt
500 grams Spaghetti, (or use any pasta shape you'd like)
2 Tbsp Pink Peppercorns, (red, crushed, I used Josie's Sweet Caviar brand)
2 Tbsp Black Pepper, (crushed, I used Josie's Sweet Caviar brand)
5 Tbsp Butter, Unsalted
2 Tbsp Pasta Water, (reserve from when water boils)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of water to boil
Salt water when it comes to a boil and drop your pasta in
Cook pasta according to box directions
Reserve pasta water in a mug and set aside
In a skillet over medium heat, add butter and allow for it to melt
Drain pasta and dump into the skillet with butter
Give it a good stir and then add in your crushed black peppercorns along with your pasta water
Stir once more and top off with red peppercorns
Serve hot and enjoy!

Notes

Optional: top off with cheese

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	13 g
Carbohydrates:	78 g
Protein:	18 g
Cholesterol:	30 g
Sodium:	6904 mg
Fiber:	6 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.