| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
|
Shallot; chopped |
| 1/2 |
c |
White wine |
| 1/4 |
c |
Pine nuts; toasted |
| 1 |
tb |
Dill; or |
| 1 |
ts |
Basil |
|
|
Salt & Pepper to taste |
| 8 |
oz |
Pasta; cooked and drained |
INSTRUCTIONS
Melt the butter (or margerine) in a saucepan. Whisk in the flour, and
whisk until smooth and thickened.
Gradually add heavy cream and wine, stirring constantly until smooth. Add
dill (or preferred herbs) pine nuts and salt and pepper to taste. Thin the
sauce with additional cream if necessary. Toss with prepared noodles. This
sauce is also very good served over fish. Barb Day
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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