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

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Ingredient Spotlight

IN THIS RECIPE
Ginger
IN THIS RECIPE
Sundried Tomatoes
IN THIS RECIPE
Basil
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Shishito Peppers

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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.

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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.)