4 tablespoons butter
1 teaspoon olive oil
1 cup white wine
1 cup Italian-style dried basil
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram
1 teaspoon dried dill weed
1 teaspoon dried marjoram, crushed
1/2 teaspoon dried sage
3 tablespoons chopped fresh rosemary
1/2 cup butter
1/2 cup grated Parmesan cheese
In a large bowl, butter one cup of butter with olive oil. Stir in wine, basil, salt, oregano, rosemary, basil, marjoram, dried basil, marjoram, sage and parsley. Let stand 15 minutes.
In a small mixing bowl, combine bread crumbs, Parmesan cheese, rosemary, sage and salt. Mix well; pour mixture into equipment medium saucepan. Boil over low heat 5 minutes. Pour over pasta mixture.
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