Pasta & Pine Nuts

This elegant yet simple pasta dish features a velvety white wine and heavy cream sauce, enriched with butter and fresh herbs. The toasted pine nuts add a delightful crunch and nutty depth, while the shallots provide a subtle sweetness. It is a quick weeknight dinner that feels special enough for guests. The sauce is versatile; while perfect for tossing with pasta, it also pairs beautifully with fish or chicken. Creamy, comforting, and ready in under 45 minutes, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 400.2

Dietary: Vegetarian

Description

This elegant yet simple pasta dish features a velvety white wine and heavy cream sauce, enriched with butter and fresh herbs. The toasted pine nuts add a delightful crunch and nutty depth, while the shallots provide a subtle sweetness. It is a quick weeknight dinner that feels special enough for guests. The sauce is versatile; while perfect for tossing with pasta, it also pairs beautifully with fish or chicken. Creamy, comforting, and ready in under 45 minutes, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.

Ingredients

1 pound Pasta (such as penne, fettuccine, or linguine)
1/4 cup Butter
1 Shallot, finely chopped
1/4 cup All-purpose flour
1/2 cup White wine
1 cup Heavy cream
1/4 cup Pine nuts, toasted
1 tablespoon Fresh dill, chopped (or 1 tsp dried)
1 teaspoon Fresh basil, chopped (or 1/4 tsp dried)
To taste Salt and black pepper

Directions

1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2
While pasta cooks, melt butter in a large skillet or saucepan over medium heat.
3
Add the chopped shallot and saut&# 195;Â© for 2-3 minutes until softened and translucent.
4
Sprinkle the flour over the shallots and butter, whisking constantly to form a smooth paste (roux). Cook for 1 minute to remove the raw flour taste.
5
Slowly pour in the white wine, whisking continuously to prevent lumps. Allow it to simmer for 1-2 minutes.
6
Gradually add the heavy cream, whisking until the sauce is smooth and begins to thicken slightly.
7
Stir in the toasted pine nuts, dill, basil, salt, and pepper. Simmer gently for 2-3 minutes. If the sauce is too thick, thin it with reserved pasta water.
8
Add the drained pasta to the sauce and toss gently until evenly coated. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 400.2kcal

% Daily Value *
Total Fat 34.0g53%
Saturated Fat 20.9g105%
Cholesterol 98.2mg33%
Sodium 106.1mg5%
Total Carbohydrate 16.0g6%
Dietary Fiber 0.7g3%
Sugars 3.3g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore consistency.

This sauce is excellent served over grilled fish or chicken breast for a heartier meal. You can also add cooked spinach or roasted mushrooms for extra vegetables.

Toast the pine nuts in a dry pan over low heat until golden brown for maximum flavor, but watch them closely as they burn quickly. Ensure your roux is cooked out before adding liquids to avoid a chalky texture.

Keywords: pasta, pine nuts, cream sauce, white wine, vegetarian, italian, shallot, dill, basil, butter, weeknight dinner, creamy, easy, comfort food, herbs, toasted, quick, main course

Read it online: https://www.chefs-mate.com/recipe/pasta-pine-nuts/