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This Herb Pasta recipe has a delicious Parmesan cream sauce with butter, garlic, herbs, white wine, and linguine. It’s a perfect main course with roasted vegetables, and also pairs nicely with a variety of chicken dishes.
If you’re in the mood for adeliciously creamy, gourmet-style pastathat doesn’t take a lot of work but has a ton of flavor, you’ve come to the right place! This recipe comes together super quickly and makes a great side dish for a variety of meals, but is also an excellent main course that you can serve with roasted vegetables.
It starts by reducing somewhite wine in butter and garlic,(see pro tips for wine substitute). From there we add a littleflour to create a roux,and slowly add a combination ofchicken broth, half and half, and herbs.Freshly grated Parmesan cheesefurther enhances the sauce, andfreshly squeezed lemon juiceadds the perfect finish. Add somelinguine and some freshly cracked pepper,and your gourmet meal is done!
Add butter, garlic, and white wine to a skillet and bring it to a gentle boil. Let it reduce by half and whisk in the flour. Cook for 2 minutes, then add half and half, chicken broth, seasonings. Bring to a gentle boil, then reduce to a simmer.
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This recipe for fresh herb pasta is for “one of those days”! You know, those days when you have no time to cook. This herb pasta is perfect when life is crazy, everyone is going a million different directions and you need something quick and easy that the whole family will eat!
One of the things I love about this recipe is that it is so flexible, you can substitute different herbs depending what you may have on hand, or what is in your garden. You can also substitute a different nut depending on your preference and what is on hand.
If you don’t have any fresh herbs on hand you can substitute dried herbs by using 1/2 the amount, instead of 1/4 cup fresh basil (which is 4 Tbsp), I would just use 1 -2 Tbsp dried basil.
Once the nuts start to toast and become fragrant (about 1-2 minutes), turn down the heat to medium low and stir in chilies, garlic, and a large pinch of salt.
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