Double Cheese Sauce over G/F Pasta with FreshBasil

Hey Y’all,  

This week’s video features a great dinner meal just ready to be served.   I’m excited to share my special G/F Double Cheese & Fresh Basil Sauce served over FRESH G/F Linguini.   Sides include sautéed mushrooms with green onions and steamed asparagus.  (Check out my 1970’s Tupperware steamer.   It does a great job steaming all veggies!  I’ve been using it for over 45 years!)

This sauce is easy to make and fun to taste as you make it!   The Boursin cheese takes it to the next level, for sure!   And, the heavy organic whipping cream gives it that rich flavor that you love in a pasta sauce.   

Also, let me know if try the chiffonade method when prepping your basil for garnish.   It’s easy, looks great and is delicious!   

Thanks for sharing Connie’s Truffle House with your friends!   Means so much to me.

Have an awesome day!

Love y’all!
connie

KUDOS:   Kristin needed to do a lot of editing to make this video less than 24 hours long!   LOL!   She’s awesome!  

P.S.   BLAKE SHELTON! 

What you need for the sauce:

• 2 tbsps. extra virgin olive oil
• 3 tbsps. butter
  
• 3 cloves garlic, chopped
• 1 8 oz cream cheese
• 1 box Boursin cheese, Garlic & Fine Herbs
• 1 + cup heavy organic whipping cream
• ½ cup sour cream, not light
• 1 cup freshly shredded Parmesan cheese
• ½ cup white cooking wine, opt.
• ½ cup chopped fresh basil
• Pepper, to taste

How To Make it:

1. Drizzle oil and add butter to warm skillet; melt
2. Add chopped garlic and sauté until tender and slightly brown
3. Using a wooden spoon or spatula, add cream cheese, Boursin & sour cream; stir until smooth
4. Slowly add cream to  mixture and stir until smooth
5. Continue by stirring in shredded Parmesan cheese
6. Slowly stir in white wine and chopped fresh basil
7. Season with ground pepper, to taste

What you need for the Pasta:

• 1 package G/F FRESH pasta, I use LA PASTA Linguini
• Large soup pot of water
• 1 tbsp. Sea Salt (I always season my water. G/F/ Pasta can be a bit boring and needs help in the flavor department).
• FYI: Don’t overcook! If G/F pasta is cooked too long, it can start to “break down”. Package instructions can be “off”, so test your pasta frequently & stir often. Fresh pasta cooks very quickly!

How To Make the Pasta:

1. Bring water to a rolling boil (important it’s rolling)
2. Add 1 tbsp sea salt (VERY important!)
3. Add 1 pacakge G/F FRESH pasta to boiling water
4. Untangle linguine by stirring gently
5. Fresh pasta cooks QUICKLY, so don’t walk away
6. No need to rinse, because it doesn’t stop the pasta from getting sticky.   Rinsing will just make the pasta cold.

How to plate it:

• Use tongs to lift the pasta out of the water; let it drip and put on warmed dinner plates
• Cover with the delicious Double Cheese Pasta Sauce with Fresh Basil
• Garnish with fresh basil.  

Try out the chiffonade cutting method.  It’s easy and so impressive!

Serve with:

Delicious served with sautéed mushrooms and green onions. 

I also love serving fresh steamed asparagus drizzled with butter and sprinkled with freshly grated parmesan.

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EXPERIENCE A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!

Love,
connie