Linguine with Basil Cream Sauce

By á-49249

Ingredients

• 1/2 LB. Linguine cooked and drained
• 1/4 c. Pine nuts toasted few min in nonstick pan
• 3 cloves minced garlic
• 1/4 c. Fresh basil-shredded
• 1/3 c. sundried tomato shreds-not in oil
• 1 1/2 tsp. Arrowroot dissolved in 2 c. half&half
• l/2 c. parmesan cheese

Preparation

Step 1

Cover dried tomatoes with hot water. Let sit. Pour half&half into large pan. Add garlic and bring to a boil.
Add tomatoes and water-bring back to a boil. Add parmesan, basil and pine nuts. Remove from heat and add
drained linguine.