FINE TAGLIATELLE WITH BASIL CREAM

Name: FINE TAGLIATELLE WITH BASIL CREAM
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Parmesan (piece); 1 Garlic clove; 1 Onion; 1 collar Basil; 400 g ribbon noodles; 7-10 Tbsp Salt; 2 Branches of rosemary; 400 g Pork tenderloin; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Pine nuts; 150-200 g Whipped cream; 1-2 TEASPOONS Instant vegetable stock; 4 TABLESPOONS Marsala (Italian dessert wine); 3 TABLESPOONS Lemon juice

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Parmesan (piece)
1 Garlic clove
1 Onion
1 collar Basil
400 g ribbon noodles
7-10 Tbsp Salt
2 Branches of rosemary
400 g Pork tenderloin
2-3 TABLESPOONS Oil
2 TABLESPOONS Pine nuts
150-200 g Whipped cream
1-2 TEASPOONS Instant vegetable stock
4 TABLESPOONS Marsala (Italian dessert wine)
3 TABLESPOONS Lemon juice

Directions

1
Use a peeler to remove some shavings from the Parmesan cheese, grate the rest. Peel garlic and onion. Cut garlic into fine slices, dice onion. Wash the basil and remove the leaves. Prepare pasta in boiling salted water according to package instructions. Wash the rosemary and remove the needles.
2
Dab fillet dry and cut into 8 slices. Fry both in 1-2 tablespoons of hot oil for about 6 minutes. Turn from time to time. Roast the seeds without fat, remove. Heat 1 tablespoon of oil, fry onion and garlic. Stir in 1/8 litre water, cream and stock. Bring to the boil and simmer for 5-6 minutes. Melt grated Parmesan cheese in the sauce. Season to taste, stir in basil. Season meat, deglaze with Marsala and lemon juice, turn and let it stand for a short time. Drain the pasta.
3
Stir in 1/8 litre water, cream and stock. Bring to the boil and simmer for 5-6 minutes. Melt grated Parmesan cheese in the sauce. Season to taste, stir in basil. Season meat, deglaze with Marsala and lemon juice, turn and let it stand for a short time. Drain the pasta. Serve with basil cream, filet and stock. Sprinkle with pine nuts and Parmesan shavings