Heat the butter with a little lemon zest and the juice of half a lemon (a little more if you like) in a pan and simmer for a short time. Add the cream, finely chop the basil and add it as well. Then mix in the grated parmesan. Lower the temperature a little, let the sauce simmer briefly and season with salt and pepper.
In the meantime, cook the tagliatelle in plenty of salted water according to the instructions on the package, then drain and mix immediately with the sauce.
Sprinkle with parmesan shavings and, if you like, roasted pine nuts and freshly ground pepper.
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