Here is the pasta recipe that went with the chicken the other day. Since I don't have any fresh basil, I used Gourmet Garden's Basil Herb blend. I never tried it before but tasting it straight from the tube, it is not as good as fresh but it is 10 times better than dried basil.
I learned something while making this dish. If you try to say "shallot and garlic" and stumble over your tongue, it becomes "Charlotte".
Penne with Basil and Red Pepper Cream Sauce
- 2 Tbsp butter
- 1 small shallot, finely diced
- 2 small cloves garlic, minced
- 2 Tbsp all purpose flour
- 2 cups half and half
- 1/4 cup Gourmet Garden Basil herb blend*
- 1/4 cup roasted red bell pepper, finely chopped
- 1/4 cup pasta water
- 3 cups penne pasta (uncooked)
- Cook pasta according to directions.
- In a preheated saute pan over medium high heat, melt the butter and saute the shallot and garlic 2-3 minutes.
- Add the flour, stirring continuously to form a blond roux.
- Whisk in cream and simmer until slightly thickened, about 5 minutes.
- Add the basil and red bell pepper.
- Use the pasta water as needed to think the sauce.
- Toss the pasta in with the cream sauce and serve.
- According to the package, 1 Tbsp of basil paste = 1 Tbsp of chopped fresh basil, so when it's Summer again and fresh basil is growing in your yard, you can just use 1/4 cup of fresh basil.
Anyone else have the urge to go walk barefoot in grass?
[Standard Disclaimer] I paid full price for the basil paste and have no affiliation with Gourmet Garden.