Cut Herbs and Cream Pasta Sauce

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When the weather grows discordant, one of the summer songs we miss most is fresh herbs. So before the harvest is over, consider featuring a whole medley of them in this easy sauce. (And think about bringing some potted herbs indoors to make dinner sing during the cold months, too.)

At a restaurant where I once worked, we cooks occasionally made a sauce similar to this one for the “pasta of the day.” We varied the herbs with the season, but our favorite was a combination of parsley, sage, rosemary and thyme, like the one below, jokingly nicknamed “Simon and Garfunkel Sauce.”

The recipe yields about 1 1/2 cups sauce. Use it as lavishly or sparingly as you like.

Ingredients

  • 1 12 cups Organic Valley Heavy Cream
  • 14 cup dry white wine
  • 3 tablespoons Organic Valley Butter
  • 14 cup Organic Valley Parmesan Cheese
  • 14 cup minced fresh parsley
  • 2 teaspoons minced fresh sage
  • 1 teaspoon grated, grate only the yellow, outer portion of peel lemon zest
  • salt & pepper to taste
  • fettucine pasta, hot, cooked (or other pasta)
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme

Directions

Combine cream, wine and butter in heavy saucepan; simmer gently until sauce is somewhat thickened, 15-20 minutes.

Whisk in Parmesan, herbs and lemon zest; simmer 10 minutes. Season with salt and pepper to taste.

Notes

Variation:

Add lightly cooked, chopped vegetable to the sauce (zucchini, green beans, spinach, broccoli, etc.)

My Cookbook

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