Sunday, January 8, 2012

Easy vegetarian pasta

Melt a quarter stick of butter in a frying pan. Add 2 cloves of minced garlic.  You can add a minced shallot too if you like, but the recipe is just fine without it.  Once the garlic has begun to tenderize a bit, add a cup of cream and bring it to a simmer again. Stir in 1½ cups of fresh grated Parmesan. Preferably not pre-grated Kraft Parmesan. Once it is all melted and blended, add a half-teaspoon of coarse black pepper and a bit of fresh chopped parley. If you want to throw in a handful of fresh or frozen green peas at the last, that will be fine.
Serve over the pasta of your choice (usually fettuccini or spaghetti.)

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