Recipe of Creamy Herb Pasta Sauce - Food Recipes

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Creamy Herb Pasta Sauce

Recipe By : the California Culinary Academy
Serving Size : 4
Preparation Time :0:25
Categories : Make-Ahead Dishes Pasta & Pasta Sauces Sauces & Dressings

Ingredients - Preparation Method:

2 cups half-and-half 1/2 cup butter or margarine -- cut into 8 chunks 2/3 cup Parmesan, Asiago or Romano cheese -- freshly grated 3/4 cup fresh herbs -- chopped salt and freshly ground pepper -- to taste Note: Fresh herbs can be any combination of parsely, chives, basil, mint and oregano. 1. Combine half-and-half and butter in a saucepan. Boil gently about 20 minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups. 2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). 3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine, or 12 ounces dried, following package directions. Drain. Toss with sauce. Makes 2 cups (4 main dish or 6 appetizer servings). * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. - - - - - - - - - - - - - - - - - - NOTES : This sauce is good with fettucine; see step 3 for instructions on cooking the pasta. Nutr. Assoc. : 704 0 1034 0 0