pasta & pine nuts

6 Servings
1 cup Heavy cream
¼ cup Butter
¼ cup Flour
Shallot; chopped
½ cup White wine
¼ cup Pine nuts; toasted
1 tablespoon Dill; or
1 teaspoon Basil
  Salt & Pepper to taste
8 ounces Pasta; cooked and drained

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

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