Creamy Sun-Dried Tomato, Ginger, and Basil Pasta
A light and silky pasta sauce with a burst of basil and a hit of fresh ginger.
2 Tbs. extra-virgin olive oil
1-1/2 Tbs. pine nuts
1/4 cup finely chopped shallot
1-1/2 tsp. minced fresh ginger
3 Tbs. dry white wine
1/3 cup lower-salt chicken or vegetable broth
1/3 cup heavy cream
2 Tbs. finely chopped oil-packed sun-dried tomatoes
Freshly ground black pepper
6 oz. fresh fettuccine
1/2 cup thinly sliced fresh basil
1/4 cup finely grated Parmigiano-Reggiano or Grana Padano (1/4 oz.)
1). Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Drain saving a 1/4 cup of the water.
2). Cook the pine nuts stirring, until golden, 1 to 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
3). Heat the oil in a 12-inch skillet over medium heat. Add the shallot and ginger to the skillet and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring, until almost evaporated.
4). Stir in the broth, cream, and tomatoes, increase the heat to medium high, and cook until slightly thickened, about 2 minutes. Season generously with salt and pepper.
5). Transfer the pasta from the pot to the skillet along with a 1/4 cup of teh reserve water..
6). Add the basil and cheese, and toss. Top with the pine nuts and serve.
Source: Fine Cooking Creamy Sun-Dried Tomato, Ginger, and Basil Pasta