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Pasta with Creamy Basil and Almond Sauce


I used fettuccine for this, and it is best prepared just before serving. I do not advise freezing or microwaving this.


  • 250g (1/2 pound) pasta
  • 1 cup fresh basil sprigs, chopped
  • 125g (4 ounces) butter, chopped
  • 2 tablespoons cream
  • 1/3 cup slivered almonds, toasted


  1. Add pasta gradually to large saucepan of boiling water. Boil, uncovered, for about 10 minutes, or until tender; drain.
  2. Return pasta to saucepan; gently stir in basil, butter, cream and almonds.

Serves 4 and is DELICIOUS and EASY!

We love parmesan cheese here so do by all means shave a little over the dish just before serving if desired.

From the kitchen of Martin James, Copenhagen, Denmark


Maricopa, Arizona

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