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Basil cream pasta with parmesan rosemary fritters - NAFDA Foodservice


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Basil cream pasta with parmesan rosemary fritters

Anchor FP Basil Cream Pasta
Serves: 10
Prep time: 5 minutes
Cook time: 10 minutes


  • 1.2kg pasta, cooked
  • 500ml Anchor Culinary Cream
  • 500gm basil puree
  • 80 rosemary leaves
  • 10 egg yolks
  • 200gm Perfect Italiano Shredded Parmesan
  • 800gm heirloom tomatoes, sliced or chopped
  • 600gm Perfect Italiano Shaved Parmesan, garnish


  1. Reheat pasta in boiling salted water.
  2. Bring Anchor Culinary Cream to the boil, add basil puree and toss through pasta.
  3. Mix rosemary leaves with egg yolk and Perfect Italiano Shredded Parmesan. Portion into small fritters and deep fry.
  4. Serve pasta into serving dish, scatter fritters on pasta.
  5. Scatter heirloom tomatoes.
  6. Garnish with Perfect Italiano Shaved Parmesan.

Tip: For basil puree, pick fresh basil leaves, blanche for 30 seconds in boiling water. Blend leaves in a bar blender with a little boiling water until a smooth puree is achieved then chill over iced water.

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