Farfalle with cream
Instructions
Melt the butter, then add the parsley, a pinch of salt and some green pepper grain drained from retention liquid and crushed with a fork.
Add the cream and stir into the fire below.
Drain the pasta al dente and dress with the sauce and mix thoroughly.
Serve hot.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 40 g of butter
- 100 G = = Cream
- 1 bunch of chopped parsley
- Green pepper
- Salt