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Connie Nelson

Double Cheese Sauce over G/F Pasta with FreshBasil

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.
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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Double Cheese Sauce
  • 2 tbsps. extra virgin olive oil
  • 3 tbsps. butter
  • 3 cloves garlic, chopped
  • 1 8 oz. Philadelphia 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, optional
  • ½ cup chopped fresh basil
  • Pepper, to taste
For the Fresh 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 is a bit boring and needs help in the flavor department).

Method
 

How to Make the Double Cheese Sauce
  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
How to Make the Fresh 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 the Dish
  1. Use tongs to lift the pasta out of the water; let it drip and put on warmed dinner plate
  2. Cover with the delicious Double Cheese Pasta Sauce with Fresh Basil
  3. Garnish with fresh basil.  
Serve with:
  1. Delicious served with sautéed mushrooms and green onions. 
  2. Fresh steamed asparagus drizzled with butter and sprinkled with freshly grated parmesan.