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Fettuccine with Garlic Herb Butter

Recipe courtesy of: 

Allrecipes.com

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Pilsner Urquell

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Serving Size: 

4 servings

Ingredients: 
  • 6 ounces dry fettuccini pasta
  • 1 teaspoon butter
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh marjoram (optional)
  • 1 tablespoon chopped fresh thyme (optional)
  • 1 tablespoon butter
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
Directions: 
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  • In a small bowl, combine parsley, basil, marjoram, thyme, 1 teaspoon butter, salt and ground pepepr with cooked garlic; mix well. Toss with pasta and serve.
 
Ready in 20 minutes

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