Bucatini With Kyles Special Cream Sauce

Summary

Yield0
Source

My enormous brain.

Prep Time30 minutes
Recipe CategoryDinner

Description

I created this recipe for our anniversary.
It's sinfully rich and creamy, fennel overtones, nutty undertones, Pasta-ey midtones. ;-p

Ingredients

  • 1 c fresh pine nuts
  • 3 clv roja garlic
  • 2 c fresh basil, chopped
  • 1⁄2 c fresh fennel, finely chopped
  • 1 T finely chooped dill frond
  • 1⁄4 c grated parmesan/romano
  • 1 c sour cream
  • 1⁄2 c heavy cream
  • 1 T sea salt
  • 1 pn salt and pepper, to taste

Instructions

TOAST PINE NUTS IN ABOUT A TABLESPOON OF EVOO UNTIL NICE EVEN TAN. SET ASIDE.
OVER MEDIUM HEAT, SAUTE GARLIC, BASIL, FENNEL, AND DILL IN A TABLESPOON OF EVOO. TO THIS, ADD HEAVY CREAM AND SALT, TURNING TO MEDIUM LOW. SLOWLY WORK IN THE PARMESAN AND SOUR CREAM, STIRRING CONSTANTLY. ADD PINE NUTS. IT MAY BE NECESSARY TO ADD SOME MILK TO THIN. ONCE CHEESE AND SOUR CREAM ARE BLENDED WELL, REMOVE FROM HEAT AND ADD TO BUCATINI. GARNISH WITH FENNEL FRONDS.
You could also add chicken or shellfish to this dish to boost the protein.