Pasta with Mint and Parmesan

Pasta with Mint and Parmesan

•  Salt and freshly ground black pepper to taste
• 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti (or CSA cariety)
• ½ stick butter (4 tablespoons), cut into pieces
• ½ cup chopped mint leaves
• 1 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.

Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.