Fettuccine al cilantro

Yield: 6 servings

Measure Ingredient
2 cups Cilantro leaves
3 tablespoons Butter
½ cup Dark Mexican beer
\N \N Salt
1 cup Whipping cream
¾ cup Chicken stock
4 \N Shallots, minced
⅛ teaspoon Ground cumin
\N \N Freshly ground pepper
1 pounds Cooked fresh fettuccine

Combine cilantro and chicken stock in food processor or blender and puree.

Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil mixture until reduced to about 3 tbs. Add cilantro mixture and cumin.

Season to taste with salt and pepper. Reduce again and add cream. Simmer 3 to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.

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