Basil Pesto Pasta
225 gram (8 ounce) tagliatelle
100 gram (4 ounce) creme fraiche
3 tablespoons Garlic Cooking Paste
50 gram (2 ounce) pine nuts, toasted
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- 1 Cook the tagliatelle in boiling, salted water, until tender. Drain and return to the pan.
- 2 Stir in the crème fraiche, Pesto and Easy Garlic and heat through.