Farfalle with cheese and herb sauce

Ingredients for 4 servings:

• 50 g butter
• 300 g grated cheese (e.g. Gouda, Edam, etc.)
• 500 g cream
• 1 tbsp, heaped parsley, dried
• 1 tbsp, heaped oregano, dried
• 1 tsp, heaped basil, dried
• 1 clove(s) garlic, grated
• 500g farfalle
• salt water
• 1 tbsp olive oil
• Salt

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 18 minutes

Melt the butter in a saucepan over low heat, then add the cheese and cream and mix well with a wooden spoon. Stir until a creamy sauce forms. Then stir in the herbs and grated garlic and season with salt, if desired. Let everything simmer for another 10 minutes over low heat, stirring occasionally. Meanwhile, cook the farfalle in salted water according to the instructions, pour into a sieve, and mix in 1 tablespoon of olive oil. Serve the pasta in portions on plates and spoon the sauce over the pasta. Another variation is to add the farfalle directly to the sauce, mix gently, and then serve.