1 c Heavy cream 1/4 c Butter 1/4 c Flour 1 Shallot; chopped 1/2 c White wine 1/4 c Pine nuts; toasted 1 tb Dill; or 1 ts Basil Salt & Pepper to taste 8 oz Pasta; cooked and drained Melt the butter (or margerine) in a saucepan. Whisk in the flour, and whisk until smooth and thickened. Gradually add heavy cream and wine, stirring constantly until smooth. Add dill (or preferred herbs) pine nuts and salt and pepper to taste. Thin the sauce with additional cream if necessary. Toss with prepared noodles. This sauce is also very good served over fish. Barb Day
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Penne Pasta with Pine Nuts
Recipe from Chef Ulrich Koberstein of the American Club
Spinach and Pine Nuts-Thanksgiving 2018-1st recipe
----------------------------------------------------- INGREDIENTS for the Berta Jay's Spinach and Pine Nuts ----------------------------------------------------- 2 Tablespoons pine nuts - toasted
CORRECTION: 2 cloves garlic - chopped; NOT 2 Tablespoons
4 cups fresh spinach 4 - 6 turns of black pepper 1/4 teaspoon or less of salt _________________________________
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For over 30 years I have used every diet imaginable to lose weight, but I confess that I am now at home using the vegan lifestyle. I want to share what I have learned about eating and enjoying food. And, since I am still learning how to be more consistent with this lifestyle, I have decided to eat more healthily, realizing the weight will come off eventually. Though I have not reached my goal weight, I know that sharing with other people in front of a camera with help me to stay on course.
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