Herbed Farfalle Alfredo

Serves 4

1 lb of cooked farfalle pasta*

6 Tbs butter

5 cloves of garlic, sliced

1 1/2 cups of heavy cream

½ cup of Parmegiano Reggiano, grated

¼ cup fresh flat leafed parsley, chopped

¼ cup Arugula, chopped

2 Tbs fresh rosemary, chopped, fine

Salt and pepper to taste

1. Heat a large sauté pan with the butter and the sliced garlic. Cook the garlic on a low heat for 2 minutes (do not brown).

2. Add the heavy cream to the garlic and bring to boil over medium-high heat. Simmer for 2 minutes.

3. Add the chopped herbs and season with salt and pepper to taste.

4. Finish by adding the cooked pasta and cheese. Toss to coat.

Cooking Pasta Ahead of time:

Cook your pasta aldante (until there is a slight bite to it).

Strain the pasta and run cold water through it until it is cooled. Strain well.

Put the cold pasta in a plastic bag and add 2 Tbs of olive oil. Seal the bag and squish to coat the pasta with the oil. Refrigerate.

Heating Cooked Pasta:

Fill a large pot with water and bring to a boil.

Just before serving drop the cooked pasta into the boiling water and immediately pour the pasta into a strainer. Serve with sauce.