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Creamy and garlicky with background herby notes and just a tiny smack of nutty flavor. Scrumptious!
2 teaspoons rosemary, or to taste
small piece bay leaf
1 teaspoon kosher salt
12 ounces (340 grams) penne pasta (I use whole wheat penne)
3 tablespoons butter
1 tablespoon Gefen Olive Oil
4–6 cloves garlic, crushed, or 4–6 cubes Gefen Frozen Garlic
3 tablespoons Gefen Almond Flour
1 and 1/2 cups half ’n half
salt, to taste
pepper, to taste
pinch nutmeg
1/2 cup Parmesan cheese
2 tablespoons white wine (I use a blend)
3 tablespoons finely chopped fresh parsley
Fill a four-quart pot with water. Place the rosemary and bay leaf in a small bag that can be immersed in water and knot it closed. Make a few holes in the bag and put it in the pot of water. Add salt and bring to a boil.
Add penne and cook for 10 minutes. Drain and save the cooking liquid. Throw out the bag with the spices. Do not rinse the pasta, just cover and set aside.
Meanwhile, heat the butter and olive oil in a large frying pan. When hot, add garlic and cook for 30 seconds, or until fragrant. Don’t burn! Whisk in almond flour and stir for one minute.
Add half ’n half, salt, pepper, and nutmeg and cook for two minutes. Add Parmesan cheese and wine and stir for 30 seconds. Remove from heat. Pour sauce over the pasta in the pot.
Add the parsley and mix well. Add a bit of the cooking water for an even creamier consistency. Serve hot.
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