Fettuccine With Parsley Butter in Pressure Cooker

Ingredients

• 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)

Directions

1. 1

   In a pressure cooker, heat oil. Stir fettucine into hot oil.

2. 2

   Add broth, salt, pepper, and savory. Secure lid.

3. 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. 4

   Drain fettucine through a colander and return to cooker.

5. 5

   Add butter and parsley, mixing gently until fettuccine is well coated.

6. 6

   Pour into a serving bowl. Sprinkle with cheese.

7. 7

   Makes 6 servings.