Ingredients
- 2 quArts water
- 1 pinch salt
- 1 pound farfalle (bowtie) pasta
- half yellow onion, diced
- 1 tablespoon garlic, minced
- ⅛ cup butter
- 1 pint heavy cream
- 2 pablono chiles, roasted,peeled,chopped
- 1 handful shelled pinons or pine nuts
- ½ cup manchego or parmesan cheese, grated
- salt and pepper, to taste
- 2 tomatoes , diced
Directions
Boil 2 quArts water with a pinch of salt.Cook pasta for 8 to 10 min. until al dente. While pasta is cooking saute onion and garlic in butter until soft and then deglaze with white wine.Add cream, pablono chiles, and pinons (or piine nuts) to the saute pan and bring to a boil. Cook on high heat for about 2 min. Turn off the heaaat and stir in the cheese. Drain the pasta and while it is still hot stir in the creem sause. Add salt and pepper adn serve topped with fresh tomatoes (diced) |