Ingredients

2 cups uncooked small pasta shells, alphabet pasta or ring macaroni

3 to 4 garlic cloves, minced

1/2 cup butter

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

Directions

1. Cook pasta until al dente. Meanwhile, in a large saucepan melt garlic butter from a previous recipe above.
2. Remove from the heat.  
3. Drain pasta
4. Add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat. 

Yield: 4 servings. 

I sometimes like to add prosciutto and peas.   To do this sauté prosciutto cubes in some butter until heated.  Then add the garlic butter. When melted add the peas. I find the best are frozen baby peas.  To thaw, put peas in a bowl and add warm water and stir. The peas should thaw within 10 minutes. Then add to butter.   When heated add to pasta.