Name: Basil Alfredo Pasta
Yield: 4 portions
Ingredients: Freshly ground black pepper, to taste; ½ cup slivered fresh basil leaves; ½ cup diced seeded fresh plum tomatoes; 9 ounces fresh spinach fettuccine or 8 ounces dry; 8 ounces chèvre, crumbled; 1 teaspoon salt; 2 cups heavy or whipping cream; 1 cup coarsely chopped fresh basil leaves

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve added chèvre to our Alfredo sauce—you choose whether you want yours mild or sharp-and freshened it with lots of basil. A confetti of tomato makes this a perfect dinner party entrée.

Ingredients

2 cups heavy or whipping cream
1 cup coarsely chopped fresh basil leaves
1

Method

Bring the cream to a boil in a heavy saucepan. Reduce the heat and simmer, uncovered, until thick, 20 to 30 minutes. Then add the chopped basil and cook an additional 3 minutes. Remove the pan from the heat.
Bring a large pot of water to a boil. Add the salt and fettuccine, and cook at a rolling boil until just tender.
While the pasta is cooking, add

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Ingredients

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