Basil Cream Pasta
8 oz bow tie pasta
1 (12oz) can evaporated milk
1 tbls cornstarch
1 tsp dried basil
1/2 tsp garlic, minced
1/4 cup plus 2 tbls parmesan cheese, divided
1/8 tsp black pepper
Cook pasta according to package directions; drain.
Meanwhile, combine evaporated milk and cornstarch in a medium pan. Add basil and garlic and heat until thickened, stirring continually.
Add 1/4 cup parmesan and black pepper. Cook, stirring continually until cheese is melted.
Combine pasta and sauce in a serving dish. Toss gently to mix. Sprinkle with remaining parmesan cheese.