Ribbon Noodles with Parsley Sauce

For the ribbon noodles with parsley sauce, puree parsley leaves and garlic together with crème fraiche.

Sauté the shallot in butter and extinguish with white wine. Add vegetable soup and whipped cream. Boil the sauce by at least 1/3. Season with salt and pepper.

Cook the ribbon noodles in enough salted water until al dente.

Mix the sauce well with a hand mixer, remove from heat and stir in 3 tablespoons of the parsley cream. Use the rest of the parsley cream for other purposes.

Drain pasta cooking water, combine pasta and sauce and heat gently.

Arrange and serve, sprinkling with freshly shaved Parmesan if desired.

Preparation Tip:

Finished with basil leaves and / or with pine nuts, the ribbon noodles with parsley sauce get an even finer touch.

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