Butter & Parmesan Pasta

I’m always up for a good and simple pasta dish whenever & wherever I can. Just as I thought my pasta repertoire is decent enough, I suddenly come across an even simpler recipe for pasta… so easy that it can’t possible account for a real recipe.

I was listening to one of the Spilled Milk episodes 2 days ago (probably the Non-Tomato Pasta Sauce one) & they discussed having Butter & Parmesan Pasta as kids (well, mostly Molly‘s husband & Matthew). It was about 11pm at night, I was in bed with my earphones stuck in my phone & I really REEEAlly wanted to have a bowl of that. Which meant, I made it the following morning for lunch. Yup. Sometimes when you need something, you need it. Especially when carbs, good-tasting fats & cheese are involved.

Which is precisely what there is to this recipe!
Butter & Parmesan Pasta 1

Be good & grate your cheese while the pasta is cooking. Also, my butter looks like that because I melted some butter the night before for another recipe & had some leftover so I stuck a clove of garlic in & left it in the fridge. That’s my butter story.
Butter & Parmesan Pasta 2

I figured a sprinkle of freshly ground pepper would be good. 
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A little tossing later, we have lunch!
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That wasn’t difficult at all. I can’t think of another pasta dish that could be easier or quicker.
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Also, like my new quartz countertop? ;-) I love it so much but am currently paranoid of scratching it. Do you have a quartz countertop? Can you be so kind to teach me how to care for it?
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Yes, I eat all forms of noodles with chopsticks. Doesn’t matter what cuisine it is. If it’s a form of noodle, the chopsticks come out. Hey, I even eat porridge with chopsticks sometimes. I have a problem.
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 Definitely going into my quick-fix-pasta-lunch rotation. Might have some tomorrow!
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 I’m so glad I found this out. Imagine going on in life and never realizing there was such a thing.

Pasta + butter + cheese = ♥ BLISS ♥


A scorner seeketh wisdom, and findeth it not: but knowledge is easy unto him that understandeth.” {Proverbs 14:6}

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Butter & Parmesan Pasta
Prep time
Cook time
Total time
Recipe type: Main
Serves: 1
  • Salt and freshly ground black pepper
  • 2 tbsp Butter, soft
  • 4 oz Long Pasta, like Linguine or Spaghetti, (I used Bavette)
  • ¼ cup freshly grated Parmesan Cheese, or more to taste
  1. Bring a large pot of water to a boil & salt it.
  2. Meanwhile, bring the butter to room temperature (you can soften it in a microwave, but don’t melt it). Put it in a warm bowl.
  3. Cook the pasta until al dente (fully cooked but still with good bite); drain it, reserving some of the cooking water.
  4. Toss the pasta with the butter, adding a little of the water if necessary to thin the sauce.
  5. Toss with the Parmesan, sprinkle with pepper.
  6. Serve immediately, passing additional Parmesan at the table.
Check out Mark Bittman's recipe for more ways to adapt this recipe & turn it into something even more fabulous!

Recipe adapted from: Mark Bittman

Peruvian Chicken with Green Sauce

I’ve never been to Peru and have scarcely much idea where it exactly is but judging by the kinds of Peruvian food there are out there, I think I wanna go pay it a little visit! Some time ago I made Peruvian Beef Stirfry and still make it pretty often when I get a good slice of sirloin. It’s amazing how much spices & Asian influence is present within Peruvian cooking.

You guys know how much I love roast chicken (read: leftovers). I have more than I care to count on my recipe archives already. This recipe, though, is really unique because of the accompanying sauce! I love that we have this lovely cool, creamy & slightly spicy sauce to go with a heavily spiced & warm roast chicken. With the chicken spatchcocked (here’s how!), spices seep into every nook & cranny so a dollop of that sauce gives just the perfect amount of rich tartness to cut through everything. Those Peruvians. Geniuses.

For the sauce, we’ll need green chillies, coriander, Greek Yogurt, garlic, lime juice, vinegar, olive oil, salt & pepper. Traditionally, sour cream, mayonnaise or crème fraiche is used but I like how thick and luscious Greek yogurt is. 
Peruvian Chicken with Green Sauce 1

Try pushing everything into my tiny blender was… interesting. 
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When the greens are nicely chopped, then I add the yogurt to combine. If I added it in too early, I fear that my greens may not chop up as finely.
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Love that mint colour :-). Now off you go into the fridge to chill out for a sec & thicken up.
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Meanwhile, the chicken rub! Even more spices: ground cumin, paprika, black pepper, salt, minced garlic, vinegar, canola oil.
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Give this chook a good massage. 
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Side of grilled zucchini. Grill marks get me every time. Get a grill pan, people. It’ll be so worth it.
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Doesn’t the spice crust look so amazing?
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It’s pretty much dinner in one pan with explosive flavours.
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I can just tear into this.
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You can totally have this on it’s own. 
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This is after I hacked the whole chicken up with my kitchen scissors. The best tool to have in the kitchen.
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I served this with rice on day 1. Of course we couldn’t finish everything in one day.
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So for day 2, I boiled up some pasta & used the green sauce as my pasta sauce. Leftover chicken pieces adorn the top.
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Boom. 2 meals in one recipe.
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 Roast chicken. The best meal to ever have. Even better with sauce & spices.


“For what is a man profited, if he shall gain the whole world, and lose his own soul? or what shall a man give in exchange for his soul?” {Matthew 16:26}

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Peruvian Chicken with Green Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Peruvian
Serves: 4-6
Green Sauce
  • 3 whole Jalapeño Chilies, roughly chopped (I used regular green peppers, half seeded)
  • 1 cup fresh Coriander Leaves
  • 2 medium cloves Garlic
  • ¾ cup Greek Yogurt
  • 2 tsp fresh juice from 1 Lime
  • 1 tsp distilled White Vinegar
  • Salt & freshly ground Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 whole chicken, 3½ to 4 pounds, spatchcocked/butterflied
  • 2 tsp Salt (more if needed)
  • 2 tbsp ground Cumin
  • 2 tbsp Paprika
  • 1 tsp freshly ground Black Pepper
  • 3 medium cloves Garlic, minced (about 1 tbsp)
  • 2 tbsp White Vinegar
  • 2 tbsp Canola Oil
  1. Preheat oven to 200C or 400F.
  2. To make the sauce, combine jalapeños, coriander, garlic, lime juice, vinegar & oil in the blender. Blend on high speed, scraping down as necessary, until mostly roughly chopped. Add in Greek yogurt & pulse till blended. Season to taste with salt & pepper. Sauce will be loose but thickens when chilled. Store in fridge before use.
  3. Pat chicken dry with paper towels and spatchcock/butterfly by removing backbones with kitchen scissors & pressing chicken flat down on cutting board. Link in post on how to do that.
  4. Combine salt, cumin, paprika, pepper, garlic, vinegar & oil in a small bowl. Whisk or stir until well mixed.
  5. Spread mixture evenly over all surfaces of chicken. Place on a baking pan.
  6. Roast in oven for 50 mins - 1 hour or until juices run clear when the thickest part of the thigh is pricked.
  7. Leave to rest for 10 minutes before cutting into the meat.
  8. Serve with cool green sauce.

Recipe adapted from: Serious Eats & inspired by Food Wishes