Linguine With Fourme D'ambert And Fresh Basil
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- Kosher salt
- ⅓cup dry white wine
- 2shallots, peeled and chopped
- ⅓cup vegetable stock
- ⅔cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
- 4ounces fourme d'Ambert or Roquefort cheese, cut into ½-inch cubes
- 1small bunch fresh basil, chopped
- ¾pound linguine
Nutritional analysis per serving (4 servings)
598 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 19 grams protein; 541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pot with lightly salted water, and bring to a boil over high heat.
- Step 2
In a medium saucepan, combine wine and shallots and bring to a boil. Reduce by half. Add stock, and boil until liquid is nearly gone. Reduce heat to low, and stir in cream. Simmer 5 minutes. Season with salt, pepper and nutmeg to taste. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish. Cover, and keep warm.
- Step 3
Add pasta to boiling water, and cook until al dente. Drain well. Add to sauce, and toss gently. Adjust seasonings. Serve in bowls, garnished with reserved basil.
Private Notes
Comments
Easy and delicious. I didn't have shallots on hand so I used 1/4 of red onion instead. Otherwise I made it as instructed.