See, I actually do cook and post on more than Sundays. :)
This is one I've been trying to find the time to try. Nice one to have around with basil starting to become more prevalent as we get into the growing season. Plus, sauteed pine nuts. Definitely, yum!
It took longer to boil the pasta than making the sauce so get cooking.
Linguine With Basil Cream Sauce
1/4 c. butter
1/3 c. pine nuts
3 cloves garlic, minced
1/3 c. sun-dried tomatoes, sliced julienne
1 1/2 c. heavy cream
1/4 c. fresh basil, chopped
1 c. Parmesan cheese
1 lb. linguine
Cook linguine according to package directions. While cooking, make sauce.
Melt butter in a large skillet. Add pine nuts and saute until golden brown stirring often. Add the garlic, tomatoes and heavy cream. Bring to a boil; add the basil and cheese. Stir until thickened.
Drain linguine and add to sauce. Stir well and transfer to large bowl or platter. Garnish with chopped fresh basil and serve with Parmesan cheese on the side.
Makes 6 servings.
My notes: It's always a nice touch to warm the serving bowl or platter before you transfer the finished pasta to the serving dish.
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