2 tablespoons unsalted butter, at room temperature
½ cup grated Parmigiano-Reggiano
¼ tsp freshly ground black pepper
1-2 cups sweet baby lettuce, roughly chopped
1 cup tomato, diced and seeded
kosher salt, to taste
6-8 basil leaves, cut chiffonade-style
Instructions
Heat pot of water to boil. Add salt and pasta when the water is boiling. Stir occasionally and cook for 8-9 minutes. Drain, reserving ½ cup of the pasta water.
Place the hot pasta in a large bowl. Stir in butter and Parmigiano-Reggiano, plus enough of the reserved pasta water to moisten. Toss in baby lettuces and tomatoes. Season with salt and pepper and sprinkle with basil.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/04/girls-night-pasta/