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- Penne with Almonds and Cream
- (Penne con Mandorle e Panna)
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Ingredients:
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- 3 ounces blanched almonds
1/4 cup butter
2 garlic cloves, minced
1 cup chicken broth
2 cups whipping cream
Salt and white pepper to taste
1 pound Penne or pasta shells
8 to 10 fresh basil leaves, finely shredded or 2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmigiano cheese
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- Directions:
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- Preheat oven to 350°F (175°C).
Put almonds on a baking sheet and bake until light golden.
Melt butter in a large skillet.
When butter foams, add garlic and almonds.
Cook over medium heat, stirring, until the garlic begins to color, less than 1 minute.
Add broth and cream; season with salt and pepper.
Cook, stirring, until the sauce is reduced almost by half and has a medium-thick consistency.
While the sauce is simmering, bring a large pot of salted water to a boil.
Add the pasta and cook uncovered until the pasta is tender but firm to the bite, 7 to 8 minutes.
Drain the pasta and add it to the sauce.
Stir in the basil or the parsley and 1/4 cup of Parmigiano cheese.
Mix quickly over very low heat until the pasta is well coated with the sauce, 20 to 30 seconds.
Serve at once with remaining Parmigiano cheese if you wish. Makes 4 to 6 servings.
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