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)
- 2 tablespoons cream
- 1/3 cup slivered almonds, toasted
- Add pasta gradually to large saucepan of boiling water. Boil, uncovered, for
about 10 minutes, or until tender; drain.
- Return pasta to saucepan; gently stir in basil, butter, cream and almonds.
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