Yield: 4 servings
|½ pounds||Uncooked pasta|
|3 tablespoons||Butter or olive oil|
|1 cup||Heavy cream or sour cream|
|⅓ cup||White wine or sherry|
|½ teaspoon||Dried tarragon|
|Choice of leftover vegetables; herbs,|
|Or chicken; optional|
Cook pasta according to package directions; keep warm in cooking pot. Saute onion in oil over medium heat. Add cream, wine, tarragon, and salt and pepper to taste. Add any leftovers; simmer for 10 minutes. Toss sauce with pasta. Yields 4 to 6 servings, depending on add-ins.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.