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Fedelini Pasta with Butter and Hard Grating Cheese

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  • 8 oz Dried fedelini
  • 2 tb Chicken broth
  • 4 tb Softened butter
  • 1/3 c Aged hard cheese, grated Parmesan, Pecorino or Romano
  • Monterey Jack cheese
  • 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,
Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest V1 #510 by (Shermeyer-Gail) on Mar 11, 1997