Yield: 2 Servings
|8 ounces||Dried fedelini|
|2 tablespoons||Chicken broth|
|4 tablespoons||Softened butter|
|⅓ cup||Aged hard cheese, grated Parmesan, Pecorino or Romano|
|\N \N||Monterey Jack cheese|
|\N \N||Salt and freshly ground black pepper|
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@...
Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest V1 #510 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997