Instructions: Bring a large pot of salted water to a boil. Add the Tagliatelle and cook until pasta is firm-tender, about 9 to 11 minutes. Drain pasta, reserving 1/3 cup of the pasta water.

Meanwhile, place the cheeses in a food processor and process until smooth.

Add basil leaves, garlic, salt and cayenne. Process again, just until combined.

Add pasta water to the cheese mixture and process until smooth. Drain Tagliatelle and place in a warmed serving bowl. Toss with cheese mixture, and garnish with basil sprigs. Serve at once.

NOTES :
This recipe is based on Alfredo recipe, but made with low-fat cheeses. Author says its the fresh basil that really makes it taste so good and that the dish is very creamy.

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