Tagliatelle Verde

Ingredients

Green tagliatelle pasta

12 ounces

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Fresh basil

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the green tagliatelle and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water and drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant but not browned.
3. Pour in the heavy cream and stir well to combine. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes, letting it thicken slightly.
4. Stir in the grated Parmesan cheese, mixing until completely melted and the sauce is smooth. If the sauce becomes too thick, gradually add the reserved pasta water until you reach your desired consistency. Season with salt and black pepper to taste.
5. Add the cooked tagliatelle to the skillet, tossing gently to coat the pasta thoroughly with the creamy sauce. Fold in the chopped basil, mixing until well combined.
6. Serve the tagliatelle hot, garnished with additional chopped basil and a sprinkle of Parmesan cheese for an extra touch of elegance.