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
    1/2 stick butter (4 tablespoons), cut into pieces
    1/2 cup chopped mint leaves
    1 cup freshly grated Parmesan cheese

1. 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.

2. 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.
    Yield: 3 to 4 servings.