Pasta with Creamy Basil and Almond Sauce

From the kitchen of Martin James, Copenhagen, Denmark

I used fettuccine for this, and it is best prepared just before serving. I do not advise that one freezes or microwave this recipe, ok.

250g (1/2 pound) pasta
1 cup fresh basil sprigs, chopped
125g (4 ounces) butter, chopped
2 tablespoons cream
1/3 cup slivered almonds, toasted

Add pasta gradually to large saucepan of boiling water. Boil, uncovered, for about 10 minutes, or until tender; drain.

Return pasta to saucepan; gently stir in basil, butter, cream and almonds. Serves 4 and is DELICIOUS and EASY!

NOTE: We love parmesan cheese here so do by all means shave a little over the dish just before serving if desired.