Creamy Pine Nut Pasta Sauce
Posted by Caveman Cooking on December 28, 2009
1/2 Stick of Butter
3 Tbsp Artichoke Infused Oil (you can use the oil-based liquid from marinated artichoke hearts)
3 Large Garlic Cloves
2-3 Tbsp Pine Nuts
2 Tbsp Sour Cream
2 Tbsp White Wine
1 tsp Dried Basil
Mince garlic. Set aside.
BTW, is it just me or is there nothing better than the smell of fresh chopped garlic?
In a medium sauce pan melt butter, add oil. Saute garlic and basil.
Then, whisk in sour cream. Add wine and reduce slightly until creamy texture desired is reached. Don’t overdo it! (I sound like my Mother, don’t I?) Add salt and pepper to taste.
Stir in pine nuts until warmed – about a minute.
Serve over ravioli or fettucini noodles. Pictured here with Florentyna’s Fall Harvest Squash Round Ravioli.
Prep Time = 5 minutes
Cook Time = 10 minutes
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.