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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
I followed the recipe exactly except added red pepper flakes. It was delicious! Came together quickly. Next time I might try it with pancetta.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review