This pasta can be served hot or cold for that romantic evening for two or the al fresco BBQ the next day!
Yields
4
Ingredients
8 Chopped Garlic
2 Chopped Shallots
8 Tbl. Olive Oil
1½ Tbl. Flour
1 cup pine nuts
3 cups Basil
¼ cup Freshly grated Parmesan Cheese
1½ cups white wine
1½ cups Chicken broth
½ cup lemon juice
1½ cups scallion
1½ cups parsley
1 pound pasta
Nutritional information
No nutrition information available
Instructions
1. Boil Pasta for 8-10 minutes.
Pesto Sauce:
1. In a food processor blend together 3 cloves garlic, 5 Tbls. of olive oil, 1 cup pinenuts, 3 cups of basil, and ¼ cup of freshly grated parmesan cheese. Blend together. Set aside.
Remaining Sauce:
1. Heat oiled pan on medium to low heat with remaining olive oil. Add remaining chopped garlic and shallots. Saute for 2 minutes. Add flour and whisk together with garlic and shallots. Saute for 1 minute. Add white wine.
2. Whisk sauce for 1 minute and let simmer for 2 minutes. Add chicken broth, stirring occasionally. Let simmer for 4 minutes. Add lemon juice. Stir in scallions and let simmer for 4 minutes. Add parsley and serve.
3. Garnish with freshly grated parmesan cheese.