Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Uncooked pasta |
| 1 \N | Onion; diced |
| 3 tablespoons | Butter or olive oil |
| 1 cup | Heavy cream or sour cream |
| ⅓ cup | White wine or sherry |
| ½ teaspoon | Dried tarragon |
| \N \N | Salt |
| \N \N | Ground pepper |
| \N \N | Choice of leftover vegetables; herbs, |
| \N \N | 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.