| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese/past, Pasta | 2 | Servings | |
INGREDIENTS
| 8 | oz | Dried fedelini |
| 2 | T | Chicken broth |
| 4 | T | Softened butter |
| 1/3 | c | Aged hard cheese, grated |
| Parmesan Pecorino or | ||
| Romano | ||
| Monterey Jack cheese | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper. Yield: 2 servings MONDAY TO FRIDAY PASTA SHOW #PS6517 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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