Ingredients
- 8 fusilli
- 700 gr chives
- 55 gr butter
- 85 ml cream cheese
- 40 gr parmesan cheese
Parsley; chopped Cook the spaghetti according to package directions. Meanwhile let cream cheese soften in small bowl at room temperature; blend in remaining ingredients, except butter and parsley. When the spaghetti is done, drain and butter it. Pile onto plates and top with cream cheese-tuna mixture. Sprinkle each serving liberally with parsley.