1/4 c. water
1 tbsp. dried basil leaves
1/4 c. Blue Bonnet butter
1 clove garlic, crushed
1 tbsp. lemon juice
3/4 c. finely chopped fresh parsley
2 oz. fresh Parmesan cheese, grated
1/2 pkg. (8 oz.) spaghetti, cooked and drained

Mix water and basil; let set 30 minutes. Heat Blue Bonnet butter and garlic until butter melts. Remove from heat. Whisk in basil mixture, lemon juice, parsley and cheese. Toss with hot cooked spaghetti and serve.