400g fettuccine pasta
300mL Bulla Light Sour Cream
¼ cup chives, finely chopped
¼ cup parsley, finely chopped
¼ cup basil, finely chopped
2 cloves roasted garlic, crushed
200g semi-dried tomatoes
¼ cup Parmesan cheese, shaved
Chives for garnish
Cook pasta until al dente and drain well.
While pasta is cooking, prepare other ingredients.
Once the pasta is cooked, combine the Bulla Light Sour Cream, herbs, garlic and tomatoes together and mix well.
Arrange pasta onto individual serving platters and spoon over the pasta sauce.
Garnish with parmesan and chives. Serve immediately.
For more recipes using Bulla cream, visit www.bullacream.com.au.