- 6
Ingredients
- 3 oz blanched almonds
- 1/4 C butter
- 2 garlic cloves, minced
- 1 C chicken broth
- 2 C whipping cream
- salt and white pepper to taste
- 1 lb penne or pasta shells
- 8 to 10 fresh balsil leaves, finely shredded or 2 T chopped fresh parsley
- 1/2 C freshly grated Parmesan cheese
Preparation
Step 1
Preheat oven to 350F. Put almonds on a baking sheet and bake until light golden. Melt butter in a large skillet. When butter foams, add garlic and almonds. Cook over medium heat, stirring, until the garlic begins to colour, less than 1 minute. Add broth and cream; season with salt and pepper Cook, stirring, until the sauce is reduced almost by half and has a medium-thick consistency. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook uncovered until the pasta is tender but fimr. Drain and add to the sauce. Stir in the basil or the parsley and 1/4 C of Parmesan cheese. Mix quickly over very low heat until the pasta is well coated with the sauce., 20-30 seconds. Serve at once iwth remaining Parmesan cheese if you like.