Creamy pesto pasta

Recipe from: 3/3/1999 12:00:00 AM
Ingredients 6
Servings 6
Time

Ingredients

  • 500
    g
    spaghetti or tagliatelle, cooked until al dente
  • 375
    ml
    cream
  • 75
    ml
    sun-dried tomato pesto
  • 30
    ml
    chopped Italian parsley
  • Parmesan cheese shavings
  • salt and coarsely milled black pepper
 

Method

 
Cook pasta according to packet instructions, then drain and keep warm. Heat cream and pesto gently in a small saucepan, but do not allow to boil as the cream will separate. Serve on hot pasta, garnished with chopped parsley, Parmesan cheese shavings and salt and pepper to taste.
 

Read more on: dairy
 

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