Cut Herbs and Cream Pasta Sauce
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 1/2 cups Organic Valley Heavy Cream
1/4 cup dry white wine
3 tablespoons Organic Valley Butter
1/4 cup Organic Valley Parmesan
1/4 cup minced fresh parsley
2 teaspoons each minced fresh sage, rosemary, and thyme
1 teaspoon grated lemon zest (grate only the yellow, outer portion of peel)
salt and pepper
hot, cooked fettucine or other pasta
Instructions:
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.
Note:
Variation:
Add lightly cooked, chopped vegetable to the sauce (zucchini, green beans, spinach, broccoli, etc.)
Copyright by Terese Allen
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Customer Comments:
Customer rating:
A little bland and watery as is (and I didn't use the entire amount of sauce). But, generally a good taste. Next time, I'll add some shitake mushrooms, cut back a bit on the zest, and probably add a few veggies as suggested by the note.