-To complete the sauce, add the chopped parsley and half of the julienned basil, whisk in the 2-3 tablespoons of olive oil for a velvety, rich taste, and keep warm while you make the noodles.
-Follow the package directions to cook the pappardelle noodles. After they’re drained, add them to the sauce. Use tongs to gently toss the noodles and the sauce to combine. Taste the sauce to determine if it needs more salt or pepper.
-Equal parts of the “Drunken” noodles should be added to each dish before serving. Top with a sprinkling of the remaining julienned basil and, if preferred, shaved Parmesan and an additional drizzle of olive oil.
Enjoy!
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