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Pasta Nut Sauce


8 servings

1/2 pound butter
1/2 clove garlic, minced
1/4 tsp basil
1/4 tsp chopped parsley
1 Tablespoon pine nuts, chopped fine
6 oz walnuts, chopped fine
Fresh ground pepper
1 pint heavy cream
1 cup grated Parmesan cheese

Melt butter. Add garlic, basil and parsley. Heat 2 to 3 minutes. Add nuts, a little pepper and stir until heated through. Add cream and simmer until thickened. Stirring constantly. Add 1/2 cup Parmesan cheese. Cook and stir until melted. Add the other 1/2 cup Parmesan and pepper to taste.

Serve over manicotti with spinach ricotta stuffing. (also delicious over hot cooked fettucine or spaghetti.)




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.