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Terri McK

Serves/Makes:2

Ingredients

• 8 oz (224 grm). fresh fettucine
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) heavy cream
• 3 tbsp (45 ml) butter
• 4 tbsp (60 ml) mixed chopped fresh herbs (tarragon, chives, parsley)
• salt and pepper, to taste

Preparation

• Bring 2 quarts (1900 ml) of water to boil with 1 tsp (5 ml) salt.
• In small saucepan heat on low, cream and butter, for 1 minute.
• When slightly reduced add salt and pepper.
• Keep warm.
• Cook pasta according to directions; drain.
• Add pasta back to pot and pour cream over; toss.
• Add herbs and toss well, add more salt and pepper and toss again, cooking on low heat, to coat pasta.
• Serve.

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