If you are looking for a healthy take on pasta primavera, you came to the wrong place. This dish is very rich and very fattening, but oh, so good! For a time this was my “I’m trying to impress you” dish and I would serve it with sautéed scallops (lightly, it’s easy to turn them into hockey pucks) on top, but you can also use chicken.
~ 3 – 4 oz of sundried tomatoes. I like a blend of red and yellow, but red is fine.
~ 1 tablespoon of olive oil
~ 1 ½ tsp of minced shallots (one shallot bulb usually)
~ 1 cup white wine
~ 1 cup pine nuts (toasted until golden, you can do this in a skillet)
~ 1 1/2 to 2 cups of heavy cream (told you)
~ Parmesan cheese
~ ½ cup of basil pesto
~ l lb of pasta (penne or bowtie)
Heat the kettle to boiling and pour the water over the sundried tomatoes until they are covered. Let soak for 30 minutes. Toast pine nuts. Mince shallot. Slice sundried tomatoes.
Sautee shallots in olive oil over medium (mabe a little more) heat until soft and lightly translucent and then add the wine. Let that boil down until it is about 1/3 a cup. Add tomatoes and cream, bring to a brief boil. Add parmesan cheese, pesto and pine nuts. Remove from heat, stirring everything in. Serve over cooked pasta.
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
