Tagliatelle With Basil Pesto Cream Sauce
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.
Cook as directions say
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.