All you need is some fresh basil and Italian parsley. When you have one sheet of pasta rolled out, place small leaves every few inches. Wet the edges of the pasta and place another sheet on top. Roll that whole piece through your pasta roller one more time to seal.
Once you have rolled it together you can cut out your shapes. I used a large cookie cutter.
Now for the Alfredo sauce recipe! You have to make this. It’s so much better than that bottled stuff.
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
1-1/2 to 1-3/4 cups 2% milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper and bring to a slow boil until thickened. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve. Every bite has that wonderful basil or parsley flavor. Enjoy!