Tagliatelle with Wasabi Cream Sauce

From Noodles Express by Dana McCauley
published by Random House Canada

I know I've said it before in this book, but this is a really great noodle recipe! It's basically like an Alfredo sauce, but wasabi and ginger add a welcome new dimension that helps to cut the richness of the cream.

1/4 cup pink pickled ginger
12 oz. tagliatelle or fettuccine
1tbsp wasabi powder
1 1/4 cups whipping cream
1/4 butter
1 cup freshly grated Parmesan cheese
1/2 tsp salt
pinch pepper
chopped chives or green onions for garnish

Finely chop half the pickled ginger; reserve. In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until al dente; drain well and reserve.

Meanwhile, stir wasabi powder into 2 tbsp of the cream to make a paste. In large skillet, bring remaining cream and butter to a boil; reduce heat and whisk in wasabi paste, chopped ginger, Parmesan, salt and pepper. Add noodles and toss to combine. Spoon into heated pasta bowls and top with a tuft of pickled ginger and chopped chives.

Makes 4 servings.