- Melt butter in small saucepan set over low heat; add olive oil and keep warm. Cook pasta in large pot of boiling salted water until al dente; drain.
- Toss butter mixture with pasta on shallow platter; sprinkle cheese over top and toss again. Season to taste with salt (if using).
Tip: A good way to store aged cheeses, such as Pecorino or Parmigiano-Reggiano is to double-wrap them in plastic wrap, then store in the cheese drawer of the refrigerator.
Recipe provided by Chef Mary Ann Esposito
In small screw-top jar, combine olive oil, honey, white wine vinegar, mustard and balsamic vinegar. Shake vigorously until well blended. Season with salt and pepper to taste. Shake well before using.
Tip: Dressing can be refrigerated for up to 1 week.
In small bowl, combine garlic, salt, mustard, pepper and salad seasoning. Whisk in olive oil and vinegar until thoroughly mixed. Shake well before using.
Tip: Dressing can be refrigerated in tightly covered container for up to 1 week.
Recipe Provided by Chef Sharon Sanders
