Trinette with herb butter

INGREDIENTS

• 14 oz (400 g) Delverde trinette

• 3½ oz (100 g) salted butter, softened

• thyme

• 1 bunch chives, minced

• 3-4 fennel seeds

• 8 cup (2 l) light vegetable broth

• 1½ oz (40 g) chopped almonds

• salt and pepper

Pound the fennel seeds in a mortar and pestle or with a meat tenderizer.

Spread the butter on a piece of parchment paper to form a thin, even layer.

Sprinkle the herbs and fennel seeds over the butter and roll up the paper.

Refrigerate the roll.

Bring the broth to a boil in a large pot.

Add the trinette and boil until al dente.

Meanwhile, remove the butter roll from the refrigerator, take the butter out of the parchment paper and break it into little pieces.

Drain the pasta and add the herb butter.

Garnish with almonds.

Serve immediately.

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DELVERDE INDUSTRIE ALIMENTARI S.p.A.
Industrial area – Fara San Martino (CH) - Zip code 66015 – Abruzzo – Italia
VAT number and Registration Code at Company Registry of Chieti (CCIAA): 0177108068
Capital: Euro 14.797.336,00 i.v.
Company controlled by Molinos Rio De La Plata, Buenos Aires (Argentina)