Ribbon noodles with pesto cream

Name: Ribbon noodles with pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Pine nuts; 2 pots or; 1 basil bunch; 1-2 Garlic cloves; 50 g Parmesan cheese; 2-3 TABLESPOONS Olive oil; 400 g ribbon noodles; 7-10 Tbsp salt, white pepper; 250-300 g Whipped cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Pine nuts
2 pots or
1 basil bunch
1-2 Garlic cloves
50 g Parmesan cheese
2-3 TABLESPOONS Olive oil
400 g ribbon noodles
7-10 Tbsp salt, white pepper
250-300 g Whipped cream

Directions

1
Roast pine nuts without fat. Wash the basil, shake dry and pluck the leaves. Peel garlic. Coarsely grate the cheese.
2
Basil, except for something to garnish, chop half the pine nuts, garlic and cheese (e.g. in a universal chopper). Stir in the oil bit by bit
3
Cook the noodles in plenty of boiling salted water for 8-10 minutes until firm
4
Bring the cream to the boil while stirring. Stir in pesto and let it boil down thickly. Season to taste with salt and pepper. Drain the pasta and mix with the pesto cream. Sprinkle with remaining pine nuts and garnish with the rest of the basil
5
Drink: cool white wine