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Thursday, September 15, 2011

Dinner Tonight: Rigatoni with Swiss Cream and Peas

Dinner tonight was simple and tasty. Here's how you make the sauce: melt butter in a pan with minced garlic and dried basil, add milk and simmer. Add a pinch of flour and whisk until sauce thickens, adding more milk if needed. Shred swiss cheese into sauce, whisking frequently. Add a bag of frozen sweet peas and saute for 5-7 more minutes over low heat. Add cooked noodles with 1 few tbsps cooking water and toss well with salt and pepper. Plate with grated parmesan cheese on top!

2 comments:

  1. Rach! this looks fabulous :) Would you mind giving a bit more details on amounts for ingredients for us cooking challenged ;)

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  2. Hey Nel, thanks for your comment:

    Here is a great recipe for a basic cream sauce similar to what I've done with exact measurements. Just add shredded swiss cheese to sauce before you finish cooking it!

    4 tbsp. butter
    2 c. milk
    1/4 c. flour

    In frying pan melt butter, add flour over medium high heat. Mix until mixture looks like dough - "ROUX". Slowly add milk stirring rapidly. Cook until mixture is same texture, add more milk, continue until thickness desired.

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