Monday, August 21, 2006

Farfalle in a Pignoli Cream Sauce

There are times when I wake up craving pasta. It doesn't happen too often, but when it does, I always try to create something new rather than just making the old standard spaghetti or lasagna. Since I had pine nuts in the house, I came up with this recipe. If you don't have pine nuts or don't like them, you can use toasted, unsalted walnuts instead.

INGREDIENTS (makes about 1-1/2 cups of sauce)

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 8 ounces heavy whipping cream
  • salt to taste
  • 1 pinch ground nutmeg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1/4 cup ground pignoli (pine nuts)**
  • Bowtie pasta (or your favorite short pasta) cooked according to package directions
  • A few more pine nuts for garnish

Melt butter in a saucepan over medium heat. Add the flour and cook it, stirring constantly for about 1 minute. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, grated Romano cheese, and ground pignolis. Simmer over medium low heat for 5 to 8 minutes.

Add the sauce to your cooked pasta and serve immediately.

Garnish with additional grated Parmesan cheese, and roasted pignolis, if desired.

**Before you use the store bought pine nuts, toast them in a 325° oven, stirring occasionally, until they're slightly golden, about five minutes.

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