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Ribbon pasta with parsley and garlic

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Ingredients for 4 servings:

  • 1 bunch of parsley
  • 3 cloves garlic (very large, otherwise 1 clove more)
  • Salt and pepper, white
  • 1 pinch(s) of sugar
  • 50 g Parmesan, grated
  • 50 ml vegetable oil or cold-pressed olive oil
  • 50 g butter
  • 500 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast food

Wash the parsley, remove the stalks, and finely chop or crinkle (using a herb crinkle). Finely chop the garlic cloves (do not press them!). Mix both herbs with the oil and season with salt, pepper, and a pinch of sugar. Cook the tagliatelle in plenty of water until al dente. Once the tagliatelle is tender, melt the butter and toss the pasta in it. Mix the pasta with the herbs mixed with the oil. Sprinkle with grated Parmesan cheese and serve. This goes well with any kind of roasted or grilled meat, or simply as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ribbon pasta with parsley and garlic

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