Ingredients

• 1/2 package capellini
• 1/2 package frozen peas
• 1/4 stick unsalted butter
• 1/2-ounce chopped black truffle
• 1 1/2 ounces black truffle oil
• 1/2-ounce champagne vinegar
• 1 small minced shallot
• 1 bunch onion grass (or chives) finely minced

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Instructions

1. Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.