Fine Cooking Magazine - November/December 2020

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.)

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.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Ginger
IN THIS RECIPE
Sundried Tomatoes
IN THIS RECIPE
Basil
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (3 reviews)

Azoreancook | 07/30/2018
The recipe is easy and delicious. I used dried spaghetti and added red pepper flakes. I did not cook the pine nuts in oil, just dry toasted them in the saute pan.
rm31knitter | 06/13/2018
I followed the recipe exactly except added red pepper flakes. It was delicious! Came together quickly. Next time I might try it with pancetta.
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Creamy Sun-Dried Tomato, Ginger, and Basil Pasta
Yield: 2 servings
Cuisine: American
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.)