Friday, June 10, 2011

Pasta with Parsley & Parmesan


  • 450 g dried penne pasta
  • 175 g unsalted butter
  • 4 tbsp chopped fresh flat-leaf parsley
  • 225 g Parmesan cheese, grated
  • salt

  • Cook the pasta in a large saucepan of boiling salted water for 10-12 minutes, or until tender but still firm to the bite. Drain and tip into a warmed serving dish
  • Add the butter, parsely, and toss well until the butter and cheese have melted. Serve immediately with the remaining Parmesan cheese handed separately.

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