Fusilli with rosemary
Instructions
While you wait for the water to boil pasta and cook the dough, wash the sprigs of Rosemary and, after they are dried, stripped the leaves from the stem.
Then chop very fine so you get two tablespoons full of powdered Rosemary, then mixed in a bowl with the other ingredients.
When the pasta is cooked, keep aside a little cooking water, mix the sauce with the fusilli and possibly lengthen it with the cooking water, if this had thickened too.
Ingredients and dosing for 4 persons
- 500 g of type pasta fusilli
- 4 sprigs of fresh rosemary
- 200 g of cream
- 30 g of grated parmesan cheese
- Salt