Sylvia and Cherry Tomato Pasta with Creamy Cheese Sauce

1

Bring 5 liters of water to a boil with one tablespoon of salt, then add the pasta and cook for 8 minutes or until al dente

Remove from heat and reserve

2

In a large pan, melt the butter, olive oil, and onion over medium heat, stirring occasionally, until the onion starts to caramelize

Add the parsley and sauté for two minutes

Then add the cherry tomatoes and cook for an additional minute

3

Season with salt and add the lime rind and creamy cheese

Mix well

Drain the pasta and combine it with the sauce

Mix well, then garnish with fresh parsley leaves and serve immediately.