Noodles with Pistou

Nouilles fraîches à la crème de pistou

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 300 g (10½ oz) freshly made noodles (tagliatelle) or 250 g ( oz) good-quality dried noodles
  • 1 clove of garlic
  • 15 fresh basil leaves
  • 20 g (¾ oz) butter
  • 2 tablespoons double cream
  • 1 tablespoon olive oil
  • 100 g ( oz) finely-grated Parmesan cheese
  • salt, pepper


  1. Bring litres ( pints) of salted water, with 1 tablespoon of olive oil added to it, to the boil, throw in the noodles separately so that they do not stick together. Cook at a rolling boil for 8–10 minutes.
  2. While the noodles are cooking, peel and crush the clove of garlic. Chop it and the basil leaves as finely as possible and set on one side.
  3. When the noodles are cooked (they should still be slightly firm to the bite) drain them in a colander. Pour the double cream into the saucepan and return the drained noodles with the butter and the garlic and basil. Season with salt and pepper and toss with two forks, taking care not to crush or break the noodles. Serve at once with a bowl of grated Parmesan.

Recommended wines

  • white or rosé Côtes de Provence