ribbon noodles in pesto cream

Name: ribbon noodles in pesto cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Pine nuts; 2 Basil pots; 1-2 Garlic cloves; 50 g Parmesan cheese; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (200 g each) Cup of whipped cream; 500 g yellow ribbon noodles

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Pine nuts
2 Basil pots
1-2 Garlic cloves
50 g Parmesan cheese
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (200 g each) Cup of whipped cream
500 g yellow ribbon noodles

Directions

1
Roast pine nuts in a pan without fat until golden brown. Wash the basil, dab dry and pluck the leaves from the stalks. Peel garlic, grate cheese roughly. Chop basil, garlic, cheese and half of the pine nuts in the universal chopper. Stir in oil.
2
Season with salt and pepper. Bring cream to the boil, stir in pesto. Season to taste with salt and pepper if necessary and boil down over medium heat until thick. Meanwhile cook the pasta in boiling salted water for about 10 minutes, drain and let it drain. Mix pasta and sauce and sprinkle with remaining pine nuts