Ingredients
1 pound farfalle Sauce:
2 tablespoons unsalted butter
1 tablespoon chopped parsley
1 tablespoon dried basil – crushed
4 ounces Roasted Garlic cream cheese – * see note
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1/3 cup boiling water – or a bit more
1 clove garlic – minced
2 tablespoons unsalted butter
1 cup freshly grated parmesan cheese
Preparation
For pasta:
Put a big pot of water on and bring to a boil. Add salt and pasta. Let cook according to package directions.
For sauce: Combine soft butter, parsley and basil in a medium bowl. Blend in cream cheese, salt and pepper. Stir in boiling water; blend well. Keep warm.
In small skillet, heat butter and melt. Add garlic and cook for 1 minute.
Drain pasta. Add garlic butter and coat all pasta well with garlic mixture. Then top with sauce. Coat well. Sprinkle on parmesan cheese.
Serve with bread.
NOTES : Risa’s notes:
- I used Roasted Garlic Cream Cheese. I found it right at the supermarket, next to the regular Philly cream cheese. If you can’t find it, use regular cream cheese. I find that soft cream cheese works better and softens easier.
