Pasta with a Tarragon-Tomato Cream Sauce

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Pasta with a Tarragon-Tomato Cream Sauce

 

1 package of pasta or ravioli

 

2 oz. roma tomatoes (about 1-2 chopped)

 

2 tablespoons of Fresh Basil Pesto

 

1 oz. white pearl onions (finely chopped) or substitute with regular onions

 

1 oz. shallots (finely chopped) or substitute with regular onions

 

1 oz. fresh tarragon

 

2 tbsp. butter

 

1/2 cup heavy cream

 

2 oz. white wine

 

Salt and Pepper, to taste

 

1. Heat a saute' pan over a medium flame. Add butter and melt. Add onions,

shallots and tomatoes to pan and saute' for 2 minutes.

 

2. Add white wine (off the stove) and simmer for another 2 minutes. Add

heavy cream and tarragon. Reduce heat to a low simmer. Add salt and pepper

to taste.

 

3. Let sauce reduce until it coats the back of a spoon and remove from heat.

 

4. As you are making the sauce, boil 4 quarts of water. Place the pasta in

boiling water and cook according to package directions.

 

5. Drain water, add the pasta to sauce in pan and toss together. Pour onto

platter or individual plates, garnish with some fresh chopped basil.

 

6. Serve immediately.