January Highlights

While January has slowly trickled by, here are a few highlights from the last few weeks!

1. I rang in the New Year at Arnette's with some of my closest friends, followed by a late night at Molly's for espresso martinis! I had so much fun reflecting on 2019 and setting goals for 2020.

2. We celebrated a coworker's birthday with another painting party at my friend Rebecca's! I was pretty proud of how mine turned out! 

3. I have crossed off quite a few restaurants I've been wanting to try off my list! Included in the line up were Arnette's, Hawkers, Le Colonial, MF Sushi, Whiskey Bird, Publico, and Forza Storico.

4. We had so much fun celebrating Molly and Ryan with a class wedding shower! The kids had the best time pretending to be bridesmaids and groomsmen. 

5. Last weekend my friend Jenna and I decided to cook a gourmet dinner before heading out. We made the most. amazing. pasta served with a kale Caesar and some Chianti. Recipe is listed below!

Truffle Butter Pasta 

Kosher salt

Freshly ground black pepper

2 tablespoons butter

1 tablespoon good olive oil

12 ounces cremini mushrooms, stems removed caps sliced

1 cup frozen peas

1/2 cup heavy cream

3 ounces white truffle butter

16 oz pasta

3 tablespoons chopped fresh chives

1/2 cup toasted pine nuts 

1/4 cup grated Parmesan

Crushed red pepper flakes

Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, melt butter and olive oil in a large sauté pan over medium-high heat. Add mushrooms and peas and sauce for 5-10 minutes, tossing often, until the vegetables are cooked and the liquid has evaporated. Transfer mushrooms and peas to a bowl and rinse pan.

Pour the cream into the pan and heat it over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, 1/2 teaspoon pepper, and lower heat to very low. Swirl the butter until it melts and keep warm over very low heat.

Meanwhile, add the pasta to the boiling water and cook according to package. Drain pasta and add to the pan of truffle-cream mixture. Toast pine nuts in a pan. Add mushrooms, peas, pine nuts, and chives and toss well with tongs. Stir in the Parmesan. Serve hot and garnish with extra chives, parmesan, and crushed red pepper flakes.

Looking forward to a fun-filled and short February ahead!