| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 3 |
|
Cloves garlic; minced fine |
| 1 |
tb |
Minced shallots (or minced onion) |
| 1 |
ts |
Olive oil |
| 1 |
c |
Dry white wine |
| 2 |
c |
Half-and-Half |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped basil |
| 2 |
ts |
Instant beef bouillon crystals |
| 2 |
ts |
Tomato paste |
| 1/2 |
c |
Sun-dried tomatoes; chopped fine |
| 1/2 |
c |
Toasted pignoli nuts |
| 1 |
lb |
Fresh linguine |
| 1/4 |
c |
Parmesan cheese (imported preferred) |
INSTRUCTIONS
Date: Sun, 05 May 1996 20:18:54 -0400
From: Walt Gray <waltgray@mnsinc.com>
Boil water for pasta Toast pignoli nuts lightly in oven or nonstick teflon
fry pan. In a large skillet or sauce pot, saute garlic and shallots in
olive oil. Add white wine and cook to reduce by half. Add half-and-half,
then bouillon crystals to sauce and reduce again by half. Add tomato paste
and mix well to blend in sauce. Add the basil. Add toasted pignoli nuts.
Stir to mix. Add the sun-dried tomatoes and parsley and stir. Let this
simmer gently while the pasta cooks. Cook pasta until just al dente. Drain.
Put pasta in skillet with sauce and mix well. Empty pasta and sauce into a
large serving dish. Sprinkle grated parmesan cheese over the pasta. Take to
the table and ENJOY! Eugene R. Mariani
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #126
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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