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Print this Recipe    Creamy Pesto

Pasta with Creamy Pesto from Old Nice

2 cups loosely packed fresh basil leaves
1 cup creme fraiche
1 lb fresh tagliatelle or fettuccine
1 cup freshly grated Parmesan (3.5 oz)

In a food processor, chop the basil. Add the creme fraiche and
process to blend. Place the creamy basil sauce in a large bowl in
which you will serve the pasta. Bring a large pot of water to a
rolling boil. Add the salt and pasta and cook until just tender.
Drain. Just before serving, stir the Parmesan into the sauce and
blend thoroughly. Add the pasta to the bowl, toss and serve.

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