Shelly's Recipe

ROSEMARY FETTUCCINE - Easy

Category: Pasta

1 lb fettuccine, cooked al dente
1/4 cup rosemary compound butter, see below
2 tbsp chopped fresh basil
2 tbsp grated Parmesan cheese
1 tbsp balsamic vinegar
Salt and pepper, to taste

To cooked and drained pasta, add the remaining ingredients and toss thoroughly. Season to taste with salt and pepper.

Compound butter
In a food processor, pulse 3 tbsp rosemary until bruised. Add 1/2 cup butter and 1 peeled garlic clove. Pulse until smooth. Form mixture into a sylinder and refrigerate or feet until needed.