A misleadingly easy direction, cook board game Lefebvre’s Niçoise food is Associate in Nursing indulgent, creamy dish that comes along within the time it takes to boil food. The no-cook sauce depends on the cream emulsifying with recent basil and garlic within the kitchen appliance to thicken into an expensive sauce in minutes.
16 ounces spaghetti
1/2 quart heavy cream
1 bunch fresh basil leaves (2 cups / 70 grams)
1 clove garlic
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, freshly grated
How to Make It
In a large pot, bring salted water to boil and cook pasta. Drain and reserve.
Meanwhile, in a food processor, add the basil leaves and a large pinch of kosher salt. Turn on the machine and slowly pour in the cream. Continue processing until the mixture starts to turn green and thicken. Being very careful not to over-blend or the cream will break.
Add the basil cream to the pasta and combine until nicely coated. Season with salt and pepper to taste. Garnish with freshly grated Parmigiano-Reggiano and serve hot.