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Recipe

Creamy Sun-Dried Tomato, Ginger, and Basil Pasta

photo: Scott Phillips

Servings: 2

Though a cream sauce doesn’t sound like hot-weather fare, a burst of basil and a hit of fresh ginger brighten the light and silky sauce. Because fresh pasta is very tender, don’t drain it in a colander. Instead, transfer it directly to the sauce.

Ingredients

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. pine nuts
  • 1/4 cup finely chopped shallot
  • 1-1/2 tsp. minced fresh ginger
  • 3 Tbs. dry white wine
  • 1/3 cup lower-salt chicken or vegetable broth
  • 1/3 cup heavy cream
  • 2 Tbs. finely chopped oil-packed sun-dried tomatoes
  • Freshly ground black pepper
  • 6 oz. fresh fettuccine
  • 1/2 cup thinly sliced fresh basil
  • 1/4 cup finely grated Parmigiano-Reggiano or Grana Padano (1/4 oz.)

Nutritional Information

      Calories (kcal) : 720
      Fat Calories (kcal): 340
      Fat (g): 38
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 55
      Sodium (mg): 780
      Carbohydrates (g): 74
      Fiber (g): 5
      Sugar (g): 3
      Protein (g): 19

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Heat the oil in a 12-inch skillet over medium heat. Add the pine nuts and cook, stirring, until golden, 1 to 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add the shallot and ginger to the skillet and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring, until almost evaporated. Stir in the broth, cream, and tomatoes, increase the heat to medium high, and cook until slightly thickened, about 2 minutes. Season generously with salt and pepper.
  • Cook the pasta until al dente, about 2 minutes. Using tongs or a skimmer, transfer the pasta from the pot to the skillet. Add the basil and cheese, and toss. Top with the pine nuts and serve.

Reviews

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Reviews

  • User avater
    EMM3773 | 06/05/2017

    Saw this in the mag and couldn't wait to make it. Followed the recipe to a T and it came out perfectly. Spicy, creamy and satisfying. Very good! I used dried pasta - next time I will make the effort to get fresh. I did have fresh basil though, love the aroma this adds.

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