Chive and onion butter pasta
A weeknight plate of pasta finished with compound butter that needs only heat and stirring to become a silky sauce. This Irish butter holds garlic, chives, and onion, so you have a complete dish in minutes.
About 620 calories a serving, 11 g protein, 64 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 3 oz [85 g] chive and onion butter blend
Staples
- 6 oz [170 g] pasta
- to taste salt
- to taste pepper
- Bring 2 quarts of salted water to a boil in a large pot. Add 6 oz pasta and cook until al dente, about 8 minutes, stirring once halfway through.
- While the pasta cooks, cut 3 oz chive and onion butter into small pieces. Reserve 1 cup pasta water before draining the pasta.
- Return the drained pasta to the pot off the heat. Add the butter pieces and 1/4 cup pasta water, stirring constantly until the butter melts into a glossy sauce, about 1 minute. Add more pasta water by the tablespoon if you need a thinner sauce.
- Season with salt and pepper to taste, transfer to bowls, and serve at once.
Note Swap the pasta for rice if you prefer. Leftovers keep in the fridge for one day and reheat gently with a splash of water. Serve with a sharp green salad or crusty bread to soak up the sauce.
On the label
BUTTER (PASTEURIZED CREAM, SKIMMED MILK, CULTURES), HERBS (PARSLEY, CHIVES), ONIONS GARLIC, SALT, WATER, SPICES, LEMON JUICE (FROM ONCENTRATE CITRUS FIBER, GARLIC EXTRACT.
Kerrygold, butter & spread, serving 14 GRM, package 5.3 oz/150 g. Ingredients as printed on the label.
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Cooks as butter, onions. Half of it left? Use up the butter.