rotini pasta with caviar and parmesan; food photography by Jackie Alpers

I had a lot of left over caviar from my deviled eggs recipe so I boiled up some pasta and mixed it in with a hearty dose of Parmesan cheese. This recipe is super simple and really tasty. I love the way the caviar sinks in between the pasta’s nooks and crannies. Since I was using the caviar as an ingredient, I used a inexpensive variety that I picked up at World Market. It’s the same kind that I often receive in gift baskets. It only cost about $6.00 for the jar, but feel free to use a more expensive variety if you’d like. I’m sure it would just make the dish even better.

Serves 1 as a meal.

Rotini Pasta with Caviar and Parmesan

I cup whole grain rotini pasta, dry
2T. Caviar
3T. Grated Parmesan cheese. More for garnish
1 tsp. Light butter
Freshly ground black pepper to taste

Cook the pasta according to the package directions. Turn off the heat, drain and return the pasta to the still warm pot. Stir in butter to coat. Add Parmesan cheese and caviar. Serve garnished with freshly ground pepper and more Parmesan cheese.