Pasta alla porrie e finocchi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Pasta; (fusilli, penne, |
| ; etc.) | ||
| Butter | ||
| 1 | teaspoon | Garlic paste; (5 g) |
| 100 | grams | Leek paste |
| 150 | millilitres | Fresh cream |
| 25 | grams | Tomato; blanched and peeled |
| Salt and pepper to taste | ||
| 1 | teaspoon | Sherry; (5 ml) |
| 5 | grams | Fennel leaves; chopped |
| 5 | grams | Parmesan cheese |
Directions
COOK the pasta in plenty of water, drain and keep aside. Heat butter in a pan. Add garlic paste and leek paste. Saute for a while, add the cream and blanched tomato and cook till done. Add salt, pepper, sherry and fennel.
Garnish with Parmesan cheese.
Converted by MC_Buster.
NOTES : (Pasta with cream sauce) Converted by MM_Buster v2.0l.
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