Fettuccine With Parsley Butter In Pressure Cooker

• 2 tablespoons olive oil
• 1/2 lb fettuccine pasta
• 3 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon dried summer savory, crushed
• 1/4 cup butter, softened
• 1/4 cup fresh parsley, chopped
• 1/4 cup fontinella cheese, grated (or Parmesan cheese)

1. In a pressure cooker, heat oil. Stir fettucine into hot oil.
2. Add broth, salt, pepper, and savory. Secure lid.
3. Over high heat, develop steam to HIGH PRESSURE. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid.
4. Drain fettucine through a colander and return to cooker.
5. Add butter and parsley, mixing gently until fettuccine is well coated.
6. Pour into a serving bowl. Sprinkle with cheese.
7. Makes 6 servings.

olive oil, pasta, chicken broth, salt, white pepper, summer, butter, fresh parsley, fontinella cheese

Taken from www.food.com/recipe/fettuccine-with-parsley-butter-in-pressure-cooker-306964 (may not work)