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