Fettuccine with Truffle Butter

Makes 4 servings

Ingredients:

1 pound pasta (Angel hair or thin spaghetti)
2 tablespoons butter
1 1/2 tablespoons truffle butter
1/3 cup frozen peas
3 1/2 ounces grated Parmesan cheese
salt to taste

Preparation:

Cook pasta according to the directions on the package and drain,
reserving the cooking liquid.

While pasta is cooking, place the butter in a small saucepan and melt
over low heat. Add the truffle butter, melt and remove from the heat.

Place the peas in sieve and place in the cooking liquid bringing it to
a quick boil for 1 minute. Remove the peas from the liquid and place
on top of pasta.

Drizzle the truffle butter mixture over the pasta and toss a couple of
times. Add the Parmesan cheese and toss. Serve immediately.

Place additional Parmesan cheese and salt at the table.