Tagliolini alle erbe
9 oz fresh cream
4 oz whole milk
1.5 oz salted butter
1 oz gentle Parmesan cheese (not over aged Parmigiano Reggiano)
Concentrated tomato paste
Parsley, Sage, Rosemary, Thyme, Marjoram
Chop the herbs:
1 small bunch of parsley
2 or 3 leaves rosemary
1 sprig of thyme
10 leaves of Sage
1 sprig of Marjoram
Melt the butter, add ¾ of the chopped herbs, add the cream milk and cheese and 2 tsps of tomato concentrate from a tube and salt. Take off the heat.
When the pasta is done add to the mix and cook high until the sauce reduces a little bit. Serve with fresh black pepper and the remaining chopped herbs, parmesan on the side if desired.
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