Pasta alla porrie e finocchi

Yield: 4 servings

Measure Ingredient
150 grams Pasta; (fusilli, penne,
\N \N ; etc.)
\N \N Butter
1 teaspoon Garlic paste; (5 g)
100 grams Leek paste
150 millilitres Fresh cream
25 grams Tomato; blanched and peeled
\N \N Salt and pepper to taste
1 teaspoon Sherry; (5 ml)
5 grams Fennel leaves; chopped
5 grams Parmesan cheese

COOK the pasta in plenty of water, drain and keep aside. Heat butter in a pan. Add garlic paste and leek paste. Saute for a while, add the cream and blanched tomato and cook till done. Add salt, pepper, sherry and fennel.

Garnish with Parmesan cheese.

Converted by MC_Buster.

NOTES : (Pasta with cream sauce) Converted by MM_Buster v2.0l.

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