Servings:2
Though a cream sauce doesn’t sound like hot-weather fare, a burst of basil and a hit of fresh ginger brighten the light and silky sauce. Because fresh pasta is very tender, don’t drain it in a colander. Instead, transfer it directly to the sauce.
betway电子竞技俱乐部
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. pine nuts
- 1/4 cup finely chopped shallot
- 1-1/2 tsp. minced fresh ginger
- 3 Tbs. dry white wine
- 1/3 cup lower-salt chicken or vegetable broth
- 1/3 cup heavy cream
- 2 Tbs. finely chopped oil-packed sun-dried tomatoes
- Freshly ground black pepper
- 6 oz. fresh fettuccine
- 1/2 cup thinly sliced fresh basil
- 1/4 cup finely grated Parmigiano-Reggiano or Grana Padano (1/4 oz.)
Nutritional Information
- Calories (kcal) : 720
- Fat Calories (kcal): 340
- Fat (g): 38
- Saturated Fat (g): 14
- Polyunsaturated Fat (g): 5
- Monounsaturated Fat (g): 16
- Cholesterol (mg): 55
- Sodium (mg): 780
- Carbohydrates (g): 74
- Fiber (g): 5
- Sugar (g): 3
- Protein (g): 19
Preparation
- Bring a large pot of well-salted water to a boil.
- Heat the oil in a 12-inch skillet over medium heat. Add the pine nuts and cook, stirring, until golden, 1 to 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add the shallot and ginger to the skillet and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring, until almost evaporated. Stir in the broth, cream, and tomatoes, increase the heat to medium high, and cook until slightly thickened, about 2 minutes. Season generously with salt and pepper.
- Cook the pasta until al dente, about 2 minutes. Using tongs or a skimmer, transfer the pasta from the pot to the skillet. Add the basil and cheese, and toss. Top with the pine nuts and serve.
Ingredient Spotlight
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IN THIS RECIPEGinger
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IN THIS RECIPESundried Tomatoes
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IN THIS RECIPEBasil
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (3 reviews)
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Azoreancook| 07/30/2018The recipe is easy and delicious. I used dried spaghetti and added red pepper flakes. I did not cook the pine nuts in oil, just dry toasted them in the saute pan.
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rm31knitter| 06/13/2018
I followed the recipe exactly except added red pepper flakes. It was delicious! Came together quickly. Next time I might try it with pancetta.
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EMM3773| 06/05/2017Saw this in the mag and couldn't wait to make it. Followed the recipe to a T and it came out perfectly. Spicy, creamy and satisfying. Very good! I used dried pasta - next time I will make the effort to get fresh. I did have fresh basil though, love the aroma this adds.
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