12 lb dry pappardelle pasta
2 tablespoons liquid chicken bouillon
2 tablespoons butter
14 cup fresh parsley, chopped
12 cup fresh parmesan cheese, grated
salt & freshly ground black pepper
Add chicken boullion to water and cook pappardelle as directed. Strain. Put pasta back into warm pot and toss with butter, parsley and parmesan. Salt and pepper to taste.