Creamy Noodles With Fresh Herbs

450 g/1 lb wholemeal tagliatelle
2 cloves garlic, peeled and crushed
50 g/2 oz polyunsaturated margarine
120 ml/4 fl oz single cream
2 tablespoons chopped parsley
2 tablespoons snipped chives
1 tablespoon chopped basil
1 tablespoon chopped oregano or marjoram
freshly ground pepper
freshly grated Parmesan or Cheddar cheese,
to serve

Cook the pasta in plenty of boiling salted water until tender but still firm to the bite, about 15 to 20 minutes. Drain thoroughly and toss with the crushed garlic and margarine.

Heat the cream just to boiling point, and add the chopped herbs. Season to taste with salt and plenty of pepper. Pour over the pasta and toss gently but thoroughly until mixed. Serve at once in heated bowls, and pass freshly grated cheese at the table.

SERVES 4