Pasta Fontina
pasta, sauces
alyce mantia krbs41a
1/4 pound asiago cheese; grated
1 cup unsalted butter
1/4 cup minced fresh parsley
1/2 pound fontina cheese; grated
1 pound fresh linguine
While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown. Meanwhile, toss the cheeses together (if you can't find Asiago, use Romano or Parmesan, not quite the same but still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle with cheeses, drizzle with browned butter and toss well. Serve at once with parsley sprinkled over the top. Rich, but YUMMY!
Yield: 4 servings
Preparation Time: 0:0
