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| Linguine w/Sun-Dried Tomatoes and Toasted Pignoli nuts
3 cloves Garlic, minced fine
1 tablespoon of minced shallots or minced onion
1 teaspoon of Olive oil
1 cup of Dry white wine
2 cups of Half-and-half
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
2 teaspoons of Instant beef bouillon crystals
2 teaspoons of Tomato paste
1/2 cup of Sun-dried tomatoes, chopped fine
1/2 cup of toasted pignoli nuts
1 pound of Fresh linguine
1/4 cup of Parmesan Cheese |
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Boil water for pasta Toast pignoli nuts lightly in oven or nonstick teflon fry pan. In a large skillet or sauce pot, saute garlic and shallots in olive oil. Add white wine and cook to reduce by half. Add half-and-half, then bouillon crystals to sauce and reduce again by half. Add tomato paste and mix well to blend in sauce. Add the basil. Add toasted pignoli nuts. Stir to mix. Add the sun-dried tomatoes and parsley and stir. Let this simmer gently while the pasta cooks. Cook pasta until just al dente. Drain. Put pasta in skillet with sauce and mix well. Empty pasta and sauce into a large serving dish. Sprinkle grated parmesan cheese over the pasta. Take to the table and ENJOY! Eugene R. Mariani From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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