| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
Cheese, Nuts, Pastas |
6 |
Servings |
INGREDIENTS
| 3 |
|
Garlic, minced fine |
| 1 |
T |
Minced shallots |
|
|
or minced onion |
| 1 |
t |
Olive oil |
| 1 |
c |
Dry white wine |
| 2 |
c |
Half-and-half |
| 1 |
T |
Chopped parsley |
| 1 |
T |
Chopped basil |
| 2 |
t |
Instant beef |
|
|
Bouillon crystals |
| 2 |
t |
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
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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“To ignore God is the height of selfishness”