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Ribbon Pasta With Basil Cream

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  Wine vinegar 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Minced shallots 2 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Regular strength chicken broth 1 Cup (16 tbs)
  Lightly packed basil leaves 1⁄2 Cup (8 tbs)
  Dry ribbon pasta/Fettuccine 10 Ounce (Made From Plain Or Colored Pasta Dough)
  Basil leaves 4
  Freshly grated parmesan cheese 2 Ounce
  Freshly ground pepper To Taste
  Salt To Taste

In a 5 to 6-quart pan, bring 3 quarts water and vinegar to boil.
Also melt butter in a 5 to 6-quart pan over medium-high heat.
Add shallots and stir until golden, about 2 minutes.
Add cream and broth.
Boil on high heat until reduced to 1 cup, about 10 minutes.
Stir in basil leaves; keep warm.
Add pasta to boiling water on high heat.
Boil gently, uncovered, until pasta is just barely tender to bite, 2 to 3 minutes for fresh, 7 to 11 minutes for dry (color fades slightly as it cooks); stir occasionally.
Drain pasta.
Quickly ladle the sauce equally onto 4 warm, rimmed dinner plates.
Quickly lift pasta ribbons (use tongs and handle gently to avoid tearing), 1 at a time, and drape them in equal mounds on each plate; or mound the fettuccine equally onto plates.
Garnish with basil leaves.
Offer cheese, salt, and pepper to add to taste.

Recipe Summary

Difficulty Level: 
Main Dish

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