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
Cook pasta until al dente. Meanwhile, in a large saucepan melt garlic butter from a previous recipe above.
Remove from the heat.
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.