Pappardelle With Rosemary

Name: Pappardelle With Rosemary
Cuisine: American
Ingredients: 14 oz Fresh pappardelle; 4 clove Garlic,finely chopped; 1 tbsp Finely chopped fresh rosemary; 1/4 cup Butter,cubed; 1 Beef bouillon (stock) cube; 1 Freshly grated Parmesan cheese,to serve

Elke Primnats @cook_3019856

Pappardelle With Rosemary

Elke Primnats @cook_3019856

Saved

Ingredients

14 ozFresh pappardelle
4 cloveGarlic,finely chopped
1 tbspFinely chopped fresh rosemary
1/4 cupButter,cubed
1Beef bouillon (stock) cube
1Freshly grated Parmesan cheese,to serve

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Steps

1

Prepare pappardelle according to package directions.
2

Put garlic and rosemary in a small saucepan with the butter. Simmer over low heat, stirring often, until butter is golden brown and the garlic has softened, about 4 minutes.
3

Crumble the bouillon cube into the mixture and stir until it is completely dissolved.
4

Cook the pappardelle in a large pot of salted boiling water until al dente, 3-4 minutes. Add 3 tablespoons of the cooking water to the butter sauce.
5

Drain pasta and put in a heated serving bowl. Pour the sauce over the too and toss gently. Serve hot with Parmesan cheese.