CONTINUING COVERAGE: FLOODS OF 2016

Tagliatelle With Basil Pesto Cream Sauce

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Tagliatelle

#1
basil pesto:
4 cups of basil leaves
1/2 cup of olive oil
1/4 cup of pine nuts or walnuts
6 medium sized garlic cloves
salt & pepper to taste
1/2 cup of  grated Romano or parmesan cheese

Mix the above ingredients minus the cheese in a food processor until smooth.
Turn the machine off, add the cheese and then gently mix. Be certain not to  mix too long.

#2
Tagliatelle Pasta:
Cook as directions say

#3
Basil Pesto Cream Sauce:
Add about a 1/2 cup of basil pesto to a sauté pan and heat on medium heat.
Add 2 cups of heavy whipping cream and stir until the two items begin to thicken up.
*Special note* you can add a little more grated cheese if you have trouble thickening the sauce while stirring it over heat

4th & Final Step:
Once the pasta is cooked to desired texture, gently strain pasta and place into the pan with the pesto cream sauce.
Add chopped tomatoes and/or chopped basil to garnish.

For more information on Cafe di Scala, visit their website here.