Farfalle Romano

• 1 pound farfalle Sauce:
• 2 tablespoons unsalted butter
• 1 tablespoon chopped parsley
• 1 tablespoon dried basil -- crushed
• 4 ounces Roasted Garlic cream cheese -- * see note
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/3 cup boiling water -- or a bit more
• 1 clove garlic -- minced
• 2 tablespoons unsalted butter
• 1 cup freshly grated parmesan cheese

1. For pasta:
2. Put a big pot of water on and bring to a boil. Add salt and pasta. Let cook according to package directions.
3. For sauce: Combine soft butter, parsley and basil in a medium bowl. Blend in cream cheese, salt and pepper. Stir in boiling water; blend well. Keep warm.
4. In small skillet, heat butter and melt. Add garlic and cook for 1 minute.
5. Drain pasta. Add garlic butter and coat all pasta well with garlic mixture. Then top with sauce. Coat well. Sprinkle on parmesan cheese.
6. Serve with bread.
7. NOTES : Risa's notes:
8. * I used Roasted Garlic Cream Cheese. I found it right at the supermarket, next to the regular Philly cream cheese. If you can't find it, use regular cream cheese. I find that soft cream cheese works better and softens easier.

farfalle sauce, unsalted butter, parsley, garlic cream cheese, salt, black pepper, boiling water, garlic, unsalted butter, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/member/views/farfalle-romano-1200388 (may not work)