This is sauce is used sparingly so seems lighter than alfredo and bechamel but very similar.
Cook 14-16 oz of linguine, fresh if possible and drain.
Reserve a little cooking water and stir to keep pasta from sticking if you are waiting for the sauce.
Sauté:
2 scallions or 1/2 onion, chopped
2 t unsalted butter
2 t olive oil
until softened, stirring occasionally.
Add
1 1/2 c peas, thawed if frozen
Stir to coat in butter sauce
Let them cook about 5 minutes
Add
1/2 c heavy cream
6-8 slices Canadian Bacon, cubed (or same amount of ham)
Stir and let cook 4-5 minutes
Pour over cooked, drained pasta and add
a couple of ounces of Parmesan cheese, grated
on top. You can also sprinkle some herbs on top.
Season with salt and pepper
This sauce is barely a coating so it makes it easier to save extra portions.
The cream doesn't end up separating like with an Alfredo.
Cook 14-16 oz of linguine, fresh if possible and drain.
Reserve a little cooking water and stir to keep pasta from sticking if you are waiting for the sauce.
Sauté:
2 scallions or 1/2 onion, chopped
2 t unsalted butter
2 t olive oil
until softened, stirring occasionally.
Add
1 1/2 c peas, thawed if frozen
Stir to coat in butter sauce
Let them cook about 5 minutes
Add
1/2 c heavy cream
6-8 slices Canadian Bacon, cubed (or same amount of ham)
Stir and let cook 4-5 minutes
Pour over cooked, drained pasta and add
a couple of ounces of Parmesan cheese, grated
on top. You can also sprinkle some herbs on top.
Season with salt and pepper
This sauce is barely a coating so it makes it easier to save extra portions.
The cream doesn't end up separating like with an Alfredo.
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