60 g (2 oz) butter, softened
3 tablespoons chopped fresh basil (fresh)
3 tablespoons chopped parsley (fresh)
250 g (8 oz) cream cheese softened at room temperature
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 garlic clove, crushed
freshly ground pepper
1/2 cup boiling water
375 g (12 oz) thin spaghetti or vermicelli
grated Parmesan cheese for serving
3 tablespoons chopped fresh basil (fresh)
3 tablespoons chopped parsley (fresh)
250 g (8 oz) cream cheese softened at room temperature
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 garlic clove, crushed
freshly ground pepper
1/2 cup boiling water
375 g (12 oz) thin spaghetti or vermicelli
grated Parmesan cheese for serving
method
1. In a bowl, cream together butter, basil, parsley, cream cheese, Parmesan cheese, oil and garlic.
2. Grind in a generous amount of fresh black pepper.
3. Stir in boiling water gradually until smoothly combined.
4. Cook spaghetti in boiling, salted water until tender. Drain and place on warm serving dish.
5. Spoon some of the sauce over the spaghetti, serve remainder separately with additional grated Parmesan cheese.
Note: The sauce is not meant to be piping hot. If it is heated, the butter and cream cheese will melt and the consistency of the sauce be lost.
2. Grind in a generous amount of fresh black pepper.
3. Stir in boiling water gradually until smoothly combined.
4. Cook spaghetti in boiling, salted water until tender. Drain and place on warm serving dish.
5. Spoon some of the sauce over the spaghetti, serve remainder separately with additional grated Parmesan cheese.
Note: The sauce is not meant to be piping hot. If it is heated, the butter and cream cheese will melt and the consistency of the sauce be lost.
serving amount
serves: 4 - 6
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